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Made by master-technologist Zhou Qian in May 2018 in a limited area of the Wuyi Mountain Nature Reserve. Processed by traditional technology (deep fermentation, high fire).
In appearance: large flagella of twisted, dark brown leaves. The aroma is intensive, roasted. The infusion is transparent, with dark amber hue.
The bouquet of brewed tea is warm, roasted, with pastry, spicy, fruity and floral notes. The aroma is deep, warm and complex. The taste is full-bodied and rich, sweetish, with fruity sourness, light bitterness and lingering finish.
Brew tea with hot water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
The effect is warming, mild tonic.
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