A unique tea, warming and refreshing, thanks in part to the fresh sea breeze that gives it its flavor.
Dry tea consists of long, very dark brown tendrils with light brown tips and several stems.
The smell of dry leaves is deep, peaty and reminiscent of a deciduous forest after an autumn rain.
The clear brew has a clear, coppery orange color. The bouquet is rich, peaty with notes of berries and seaweed. The taste is soft, creamy and mummy with notes of seaweed and a tart lining. After a few infusions, a chocolate aftertaste emerges.
Brew the tea in almost boiling water (98°С) in a porcelain gaiwan or in a porous clay teapot. The proportion is 5-6 g per 100 ml. The first infusion should last 7-10 seconds; then make rapid infusions lasting about 2-3 seconds each. For later infusions, increase the infusion time if necessary. Brewing can be repeated about 6-7 times, preserving the taste of the tea.