«Fajiao Yue Guang Bai» is made from the first spring shoots of BaYue Guang Bai (White Moonlight) tea variety in Jinggu Mountains (Puer County). During processing, it was slightly fermented (fajiao).
100 g teacake of medium density, broken effortlessly with fingers into large, fluffy, beige and silvery buds and light, dark brown leaves with thin cuttings. The aroma is tender, honey-floral. The infusion is transparent, with a shade of golden almond.
The bouquet of the ready-made tea is multifaceted and bright, fruity, with honey, woody, floral, biscuit and spicy notes. The aroma is warm and tender, fruity with a honey accent. The taste is juicy and full-bodied, sweetish, with citrus sourness and delicate spicy nuances, turning into the lingering finish.
Brew tea with hot water (90-95°C, the lower the temperature, the softer the taste) in a gaiwan or a teapot made of porous clay. The proportion is 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 steep the tea up to 10 times.
«Fajiao Yue Guang Bai» is a great natural tonic for daily tea breaks especially recommended to fans of “fruity” puer.