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Tasting notes:
sweet, pure, rich jam, caramel. A long, pleasant aftertaste with a sweet and sour background (sweet and sour apples). Impact: the classic warming effect of red tea, but at the same time relaxing and soothing.
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A popular Chinese red tea from Yunnan Province, on the territory of which the state of Dian was located in ancient times, after which the tea was named Dian Hong (滇红, Red Tea from Dian). We called it Honey for the corresponding shades in taste.
Golden Eyebrows is a famous Chinese red tea from the north of Fujian Province. A fairly young, but deservedly popular variety of red tea, the history of which began in the mid-2000s. Fujian technologists took as a basis the traditional scheme of production of leaf xiaohuns but adapted it for processing the most tender and young spring buds.
Fragrance: complex, rich, and delicate. Notes of bread and chocolate are intertwined with the smell of strawberries.
Taste: sweet, pure, rich jam, caramel. A long, pleasant aftertaste with a sweet and sour background (sweet and sour apples).
Impact: the classic warming effect of red tea, but at the same time relaxing and soothing.
Gathering: Spring 2022, Wuishan Mountains, Fujian Province, China.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 185°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
