“Yellow Rose Flower Fragrance” is made of Huang Meigui tea cultivar spring tea shoots. This relatively new variety was bred in the regional scientific research Institute of Tea in 1998 and for the next five years successfully passed the tests, by some indicators ahead such champions as Shuixian and Rougui. Yellow Rose is resistant to cold and therefore releases the first shoots earlier than others, it staunchly tolerates drought and pest attacks. Therefore, since 2002, it is actively introduced in the tea industry of the Wuyi Reserve.
During manufacturing the tea leaves were exposed to moderate fermentation and baked on medium heat. Does not contain any artificial flavors.
Dry leaf: middle-sized, lengthwise twisted leaves of brown colors. The aroma is intensive, spicy-floral. The liquor is transparent, golden almond color.
The bouquet of brewed tea is warm, spicy-floral, with biscuit, woody and berry nuances. The aroma is warm and cozy, spicy-floral. The taste is full-bodied and smooth, sweetish, with berry and spicy nuances.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 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 steep the tea up to 6-7 times.
“Yellow Rose Flower Fragrance” is an excellent choice for everyday tea drinking – easy in brewing, bright and multifaceted. The effect is warming, relaxing.