The appearance of the leaves is one of the most beautiful among all varieties of Chinese tea. The golden-red, sagittal "needles" of equal size, resembling dried pine needles, are very pleasant to the touch due to their fine velvety down. They emit a sour, spicy aroma of sun-dried tomatoes, basil, honey and tangerine peel. When heated with the breath, a "gingerbread" aroma emerges - a blend of cinnamon, nutmeg and cloves.
The infusion is orange and sand colored, reminiscent of apple jam. The aroma is fruity and confectionery: the composition most resembles apple strudel with cinnamon and nutmeg. The taste is more subdued: smooth, sweet and sour, slightly roasted, as if burnt sugar had been added to the tea. The overall flavor creates a harmonious color palette, featuring sweet apples, gingerbread, creamy toffee and a hint of acidity. The tea maintains its overall flavor profile, combining fruity sweetness and biscuity notes throughout the brewing process. The aftertaste is delicate, light, sour and honeyed.
Tea warms up well, evens the mood, improves concentration and gives confidence. Especially good on cold days.
It is best to brew in slightly cooled water, at 85-90 degrees. Cheaper varieties can be brewed with boiling water, but in this case it is better to use a milder temperature so as not to lose the aroma. You can take 5-6 grams of tea leaves for a medium gaiwan, while 1.5-2 grams is enough for a regular glass or a 0.5-liter thermal mug. High-quality tea is not bitter and is suitable for brewing in a thermos.