«Red Robe with Flower Fragrance» is made of late autumn tea shoots harvested in Wuyi Mountain Nature Reserve. During manufacturing the tea leaves were exposed to moderate fermentation and baked on charcoal.
Dry leaf: lengthwise twisted, large, dark brown color. The aroma is warm, spicy-woody with ginger note. The liquor is transparent, golden almond color.
The brewed tea has bright, elegant bouquet with notes of ginger biscuits, exotic wood tar, candied fruits and spices. The aroma is warm, sensual, flowery-spicy. The taste is juicy, silky, sweetish with a slight tartness of dried berries and spice, transforming into refreshing, lingering aftertaste.
Brewing suggestions. Brew tea with hot water (95°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 8 g per 160 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9 times.
Elegant, warming, relaxing tea for those Yancha connoisseurs, who appreciate its subtle, floral component.
