“Flowers and Fruits Aroma” is made of Huang Guanyin cultivar spring tea shoots. Huang Guanyin is official name for the hybrid under the work number 105, which was bred in the Academy of Agricultural Sciences Fujian branch as a result of the crossing Te Guanyin and Huang Jin Gui (also known as Huang Dang) tea varieties. Breeding works that began in 1990, ended successfully, and in 1998 the variety was officially approved for introduction in the tea-growing.
Does not contain any artificial flavors.
Dry leaf: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive and deep, with spicy and fruity notes. The liquor is transparent, dark amber color.
The bouquet of brewed tea is bright and complex, with biscuit, floral and fruit nuances. The aroma is deep and warm, spicy-floral. The taste is rich and smooth, oily, sweetish, with delicate fire bitterness, berry sourness and spicy nuances, transforming into lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 7 times.
“Flowers and Fruits Aroma” is a great choice for plenty of situation and moods – bright, rich and strong. The effect is warming, relaxing.