"The Aroma of Sweet Herbs" is fabricated in spring 2016 in the Phoenix Mountains in traditional technology (multiple-twist, medium heat) from the best, alpine raw materials.
In the dry form it has long, elegant, burgundy-brown flagella twisted leaves. The flavour of the dry tea is sophisticated, sweet, spicy and floral. The brew is transparent, with a hint of peach.
The bouquet of a ready-made tea is delicate, elegant, floral, with notes of berries and herbs. The taste is soft, silky, extensive, sweet, with a delicate grape acerbity, light berry acidity and hint of spices. Soulful, floral fragrance. Long, refreshing aftertaste.
Brew it in a boiled water under 95-100 ° C in an adobe clay teapot for highly-fermented oolongs, or in gaiwan. The proportion: 4.5 g per 100 ml. Drink after a quick infusion slowly increasing the exposure. Gets through 7 to 8 brews. Resistant to rolling boil and over-exposure. Not getting bitter in a high concentration: the taste becomes more pungent and rich, and the aftertaste – more sweet.
Excellent collector’s ceremonial tea for discerning fans - wondrous delicate, spiritual and beautiful.
