Pressed, large and curved burgundy-brown strands of twisted leaves with delicate stems and reddish-beige buds. The aroma is an intense blend of fruity and floral notes.
The brewed tea offers a lively bouquet, combining fruity and floral tones with notes of autumn leaves, fresh berries, spicy herbs, sparkling wine and meadow honey. The aroma is warm, delicate and fruity-floral, while the taste is rich, silky and sweet, accompanied by a berry aftertaste, subtle spice and a lingering finish.
To brew, pour hot water (90-95°C) using a porcelain gaiwan or a teapot made of porous clay. Use 5-6 grams per 100 ml. Start with a 10-second infusion, then make short infusions of just 1-2 seconds, gradually increasing the steeping time as needed. This tea can be brewed up to 10 times.