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Zi Meigui (Purple Rose) is a new tea cultivar, bred in the Agricultural Institute of Fujian Province and recommended for introduction in agriculture. Tang Bei Zi Meigui is made of late autumn tea shoots, proceed in traditional style Tang Bei (prolonged warming on charcoal). Despite the “high heat”, the bouquet of ready-made tea turned out to be very harmonious, combining “the fragrance of flowers and the hardness of the rock.”
Dry leaf: lengthwise twisted, middle size, dark brown color. The aroma is intense, spicy-biscuit. The liquor is transparent, hazelnut color.
The brewed tea has roasted, spicy-biscuit bouquet with hints of berries and chocolate. The aroma is warm, deep and polyphonic. The taste is rich, juicy, sliding, sweetish, with slight berry tartness, transforming into nice, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8 times.
Lovely charcoal roasted Yancha with rich, bright flavour and deep, meditative impact.
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