"Golden Tips" from Jinggu Mountains (Puer County) spring harvest 2009.
In appearance: curved flagella of dark brown leaves and reddish-yellow tips. The fragrance is deep, nutty. The liquor is slightly cloudy due to the abundance of pile on the tips, reddish-chestnut color.
The bouquet of ready-made tea is mature and warm, nutty with fruity, balsamic and woody notes. The fragrance is rich, deep and warm. The taste is full-bodied, velvety, sweetish, with light bitterness and berry sourness, turns to lingering finish.
Brew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 1second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 7-8 times.
"Golden Tips" is a great choice for everyday tea breaks – especially for the morning, when you need to detach from the shackles of sleep and quickly get involved in what is happening.
