“Shui Xiang” is often translated as “narcissus” and also it means “The Water Spirit”. It is the name of tea bush which is known since the XIX century. It has lush, springy leaves. “Tang Bei” means that tea is produced according to the traditional technology. Tea leaves are warmed on the wood charcoals for a long time.
The dry tea leaves are medium size, twisted and have vinous brown color. The aroma of dry tea is deep, warm, and spicy. The infusion is clear, with chestnut tint.
The bouquet of brewed tea is fiery, bright, with sweet notes of flowers, rye bread and spices. The taste is strong, rich, sweet with pepper tint. The aroma is ravishing, with floral and spicy nuances. It has a long lasting refreshing aftertaste.
Tang Bei Shui Xiang is brewed with hot boiled water (95-100°С) in yixing tea pot for strong fermented oolongs or in thick-walled gaiwan. Take 6-8 grams of tea for 120 ml volume vessel. Shed tea with hot water, and after infuse few times for 10 seconds and gradually increase the infusion time till 2 minutes. This tea stands 7-8 infusions brewing this way.
This excellent tea has a remarkable bright taste and gentle tonic effect. It is easy to brew, it is resonance to your attention and presents its best properties freely.
