Description
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, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
sheep.payday2 (verified owner) –
One could be fooled to think this is huacha but no, it’s plain C. sinensis that has decided to taste really like blackberries. Straightforward yet memorable. I find it to endure more steepings than the average hongcha, too.
Reuben Taylor (verified owner) –
Quite deliciously fruity. Blackberry and blackcurrant on the nose and a wonderful lingering sweetness.
paullichtenstern (verified owner) –
As described, really fruity.