Yunnan Gongfuhong “Xianbin” (“Champagne”) is an interesting and rare tea that is made in Fengqing (Linсanп County, Northwest of Yunnan Province) from the first leaves and buds of wild mushucha (mother plants) of Fengqing Da Ye variety. Processed by standard for red tea technology, but with particular care. Ready tea rarely gets to the markets, as it is done mainly under the order of the local administration, to be presented as a gift at official ceremonies. Outside of China, it is known as Dongfang Xianbin or Oriental Champagne.
In appearance: thin, lilac-brown flagella of twisted leaves. The fragrance is deep, fruity with spicy hints. The liquor is transparent, with meadow honey shade.
The bouquet of ready-made tea is refined and warm, multifaceted, fruity, with spicy, woody, honey and citrus notes. The fragrance is deep and warm, calming. The taste is rich and full-bodied, delicate, a bit tart, sweetish, with light citrus sourness and lingering finish.
Brew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 4 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9 times.
Refined, bright and multifaceted “Champagne” is a perfect choice for a solemn occasion or a special tea mood.