Description
Origin: 1200 m. above sea level, Wudong, Guangdong, China
Harvest: May 2023
Cultivar/Tree Variety: Yashi Xiang (from Shuixian crossbreeding)
Temperature of water and amount of leaves: 100 C 6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot. First infusion should be very short- not more than 10 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
Baron –
After throwing the leaves into the preheated teapot and shaking it a little, you get a bomb of tropical fruits. The aroma is so intense and pleasant that it is hard to believe that it is tea and its even harder to stop smelling it.
But when we already take our nose out of the teapot and start brewing, we get a delicious infusion. This tea is sweet with a lot of tropical fruits notes, passion fruit, mango, lychee, pineapple. The whole is complemented by butter cookies, buns, biscuits, cream, flowers, basil (?), honey.
Very long, sweet, fruity and cookie aftertaste.
In short, a perfection.