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“Fruit Fragrance” (harvest autumn 2017) was made at the territory of the Alishan natural reserve in central Taiwan. Processed by traditional technology (multiple twisting, moderate fermentation and prolonged low-temperature heating on the coals of fruit trees).
Dry leaf: small, spherically twisted pellets of dark olive color. The aroma is warm, intensive, herbaceous -biscuit. The liquor is transparent, with golden hue.
The bouquet of brewed tea is bright and multifaceted, spicy-biscuit with herbaceous, caramel, creamy and fruity notes. The aroma is sweet, warm and deep. The taste is rich, full-bodied and soft, sweetish with delicate berry sourness, spicy nuances and lingering finish.
Brew tea with hot boiling water (90-95°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 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
“Fruit Fragrance” is excellent ceremonial oolong – soft, fluid and multifaceted. The effect is warm, relaxing, calming.
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