The tea leaves are pressed into a large brick and look a little messy: brownish-yellow tea twigs are visible among the dark, uneven leaves. Tiny golden dots — ‘Golden flowers’ — are clearly visible on the surface of the brick. The aroma is reminiscent of campfire smoke, forest floor, fallen autumn leaves, and wood mushrooms. When warmed, smokiness and smokiness come to the fore.
The colour of the infusion is golden orange with a rowanberry redness. The aroma has notes of smokiness, sweetness, and medicinal herbs, and is cosy and pleasant. The taste is soft and sweet, reminiscent of Pu Erh, with woody spice and a hint of dried apricots or prunes. It is not bitter or astringent at all. It is somewhat reminiscent of dried fruit compote. In the middle of the infusion, there is a hint of resinous pine needles, the aroma of rotten leaves and mushrooms. The aftertaste is glandular, fleeting but distinct.
The tea has a calming effect, enveloping you in peace and relaxation. It relieves stress and clears the mind of anxious thoughts. It is good for the end of a difficult week or an evening after a busy day at work. This variety will be of interest to Shu Pu Erh lovers for its somewhat similar flavour profile, and to oolong lovers for its calming effect. It is also worth trying if you want something truly unusual.
You can brew it hot, at 90°С, or slightly cooler, at 75-85°С. In the first case, the tea turns out to be more smoky, smoky and forest-like, in the second — sweet and grassy. It is good to use a clay teapot, for example, Yixing, designed for Shu Pu Erh. Use 7-8 grams from a brick per 100 ml of volume.