“Wonderful Cinnabar” is made of Qi Dan cultivar spring tea shoots. Harvest May 2017, hong bei June 2017. During manufacturing the tea leaves were exposed to deep fermentation and baked on high 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 bright and complex, with notes of creamy caramel and osmanthus flowers. The aroma is warm and polyphonic. The taste is rich, 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.
Charming Yancha – multifaceted, bright and very fragrant. The effect is warming and relaxing.
