This compressed red tea is made by special “MoyChay” order in March 2014 in the Wuyi Mountains natural reserve (Fujian province).
Dry cha bing is 100 gr weight and 10 sm diameter. It is quite hard, but is easily crushed by fingers. Some small twisted black-brown leaves, stems and small red buds are seen on the surface of the cha bing. The aroma is subtle, with honey and rose tones.
The clear liquor is light red-brown.
The bouquet of brewed tea has “red” tones with dried apricots, honey and bred sour taste tones. This tea sourced from Wuyi cliffs. It is obvious due to subtle resinous tones in the middle of tea brewing. The aroma is mild, honey and floral. The taste is clear, strong, tart with a light sour tint and fresh and sweet aftertaste.
Wu Yi Hong Cha is brewed with 95-100°С water in yixing teapot for red teas or in ceramic thick-walled gaiwan. Take 5 gr for 120ml volume vessel. First time just rinse tea, as well as oolongs and after steep it with hot water for 10 sec, making brewing time a bit longer each time (maximum is 1 minute). Brew this way 5-6times. This tea is nice for boiling. Take just 3-4 gr for half liter of water, boil tea and get amazing infusion.
That is the quality tea for everyday tea time. It gives inner comfort, calms your mind and relaxes body.
