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Tasting notes:
chocolate, nutty tones. The taste of the raw material itself is felt, the weak bitterness of cougar smoothly turns into sweetness and remains in the aftertaste. Impact: keeps the body in good shape, and the spirit in peace.
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Oolong from Anxi County, roasted and aged in kugua. Kugua, or Momordica harantia, is a Chinese pumpkin in which different teas are aged in a traditional way for China. After that, the tea acquires original notes in taste and aroma, reminiscent of Taiwanese Lao cha.
Aroma: slightly sweet and spicy. There are notes of nuts and dried fruits. The heated gaiwan is dominated by the aroma of cocoa, nuts, and cream. A real tea dessert, like prunes in chocolate.
Taste: chocolate, nutty tones. The taste of the raw material itself is felt, and the weak bitterness of cougar smoothly turns into sweetness and remains in the aftertaste.
Impact: keeps the body in good shape, and the spirit in peace.
Traditional Preparation
Add 4-6 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling 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.
