Compressed, large, curved, burgundy-brown tendrils of twisted leaves with thin sapling, reddish-beige buds. The aroma is intense, fruity and floral. The liquor is clear, with an amber hue.
The bouquet of the brewed tea is bright, fruity and floral, with notes of autumn leaves, fresh berries, spicy herbs, sparkling wine and meadow honey. The aroma is warm, delicate, fruity and floral. The taste is rich, silky and sweet, with berry acidity, nuances of spice and a lingering finish.
Brew the tea in hot water (90-95°C) in a porcelain gaiwan or porous clay teapot. The proportion is 5-6 g per 100 ml. The duration of the first soak is about 10 seconds. Then make short steeps (for 1-2 seconds only), increasing the steeping time with each successive step, if necessary. The tea can be brewed up to 10 times.