Nanjiang Hong Cha

“Red tea from Nanjiang” from Fujian province.

In appearance: thin, medium-sized, dark brown flagella of twisted tea tips. The fragrance is deep, fruity-biscuit. The liquor is transparent, with reddish-chestnut shade.

The bouquet of ready-made tea is bright and warm, fruity-biscuit, with spicy and honey notes. The aroma is rich, deep and warm. The taste is saturated, juicy and soft, sweet, a bit tart, with a fine fruity sourness, spicy nuances and refreshing finish.

Brew tea with hot water (95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 8 times.

The effect is warming, moderately tonic, in low concentration – relaxing.

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