“Golden Guanyin with Milk Flavor” is made of Jin Guanyin tea cultivar spring tea shoots. Harvest May 2017, hong bei June 2017. During manufacturing the tea leaves were exposed to moderate fermentation and baked on medium heat to emphasize the fresh, floral and creamy notes of the bouquet. 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 bright and complex, with floral, spicy, biscuit, woody and creamy nuances. The aroma is warm, saturated and polyphonic. The taste is full-bodied and smooth, oily, sweetish with delicate spicy nuances, transforming into refreshing finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
Warming, relaxing tea for those Yancha connoisseurs, who appreciate its subtle, floral component.