Dry Leaves: Elegant, tightly twisted leaves in shades of purple-brown with slender stems. The aroma is intense, combining floral and spicy notes.
Liquor: Crystal clear with a delicate pale white grape hue.
Aroma: Soft, refined, and distinctly floral with gentle spicy accents.
Taste: Bright, layered, and juicy, offering natural sweetness balanced by delicate woody astringency, lively citrus acidity, cool spice nuances, and a long-lasting finish. The bouquet reveals subtle hints of exotic tree resins and fresh berries.
Brewing Guide:
Water temperature: 80–95°C; 4 g of tea per 100 ml of water; Best brewed in a porous clay teapot or a porcelain gaiwan;
First infusion: 5–7 seconds; Continue brewing using the gongfu method, gradually increasing the infusion time;
Suitable for 10 infusions.
An outstanding choice for a traditional tea ceremony, offering remarkable complexity, a captivating floral aroma, and a refreshing, naturally invigorating character.