"Dragon Horse Magic Tea" of Changtai company.
In appearance: 400 g teacake of medium density, broken effortlessly with fingers into large, twisted, dark brown leaves and stems. The aroma is mature, balsamic. The infusion is transparent, golden almond colour.
The brewed tea has mature, woody-balsamic bouquet with notes of dried fruits and citrus. The aroma is deep, of stewed fruit tonality. The taste is rich and mellow, slightly astringent with dried fruit sweetness, refreshing lemon acidity and lingering finish.
Brew tea with hot boiling water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 3-4 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 9-10 times.
Excellent, aged sheng with a rich taste and powerful effect.
Wear and damage of paper packaging is possible
