“High Bush, Oolong with Floral Aroma” is made of the very first spring tea shoots in the Wuyishan National Nature Reserve. Harvest May 2017, hong bei June 2017. During manufacturing the tea leaves were exposed to moderate fermentation and baked on charcoal at medium heat. Does not contain any artificial flavors.
Dry leaf: large, lengthwise twisted leaves of brown color. The aroma is warm, intensive, spicy-biscuit. The liquor is transparent, golden almond color.
The bouquet of brewed tea is elegant and complex, with floral, spicy, biscuit, woody and citrus nuances. The aroma is rich and polyphonic. The taste is full-bodied and smooth, oily, sweetish with Wuyi’s distinctive mineral texture and sappy, lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 5-8 seconds. After that do short brews (just for 1-2 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
The excellent tea for sophisticated connoisseurs. It is recommended also to anyone who wants to get an idea of the classic Yancha oolong, which merged "the rock hardness and the floral scent".
