"Gaba Assam Hong Cha" is a red tea processed using anaerobic fermentation technology, sourced from Doi Mai Salong village in Changrai district (altitude 1,000 meters). Assamica shoots were used as raw material.
Appearance: reddish-brown, twisted tea shoots with thin saplings. The aroma is intense, fruity with a biscuity note. The infusion is clear, with a reddish chestnut hue.
The bouquet of the finished tea is bright, fruity with floral, spicy, woody, biscuity and berry notes. The aroma is intense, warm, fruity and floral. The taste is full and juicy, slightly tart, spicy, sweet, with berry acidity and a refreshing finish.
Brew the tea in hot water (95°C) in a gaiwan or teapot made of porous clay. The proportion is 5-6 g per 100 ml. The first steeping time is 10 seconds. Then make short steeps (2-3 seconds), extending the steeping time with each successive step, if necessary. The tea can be brewed up to 9 times.
"Gaba Assam Hong Cha" is an excellent choice for an emotional reboot - rich, lively and very fragrant.