Tea colour: Oolong (10%-15%)
Method of preparation:
By the Gong Fu Cha method: 4-6 successive infusions of 20-40 seconds
In a tasting set: 6-7 minutes in water heated to 95°C (203°F)
Aspect: tightly twisted leaves.
Colour: brown with black glints.
Scent: pronounced toasted, woody notes (dry wood) with floral, fruity fragrances (yellow fruit, apricot, black fruit, red stone fruit, cherry, cooked fruit, jam) and spice (clove, cinnamon).
Aspect: barely opened leaves, quite rigid due to the successive roastings.
Colour: green with touches of dark brown and black.
Scents: pronounced toasted, woody notes (dry wood) with floral, fruity fragrances (yellow fruit, apricot, black fruit, red stone fruit, cherry, cooked fruit, jam) and spice (clove, cinnamon).
Colour: a lovely clear, gleaming liquor with a very luminous coppery-orange colour.
Texture: very smooth in the mouth.
Flavour: a very sweet attack.
Aromas: a clean attack with a rich bouquet: toasted (toast, grilled cereal, coffee bean), woody, very fruity, with varied notes of sweet fruit and yellow fruit plus hints of stone fruit (prune, cherry), black fruit (blueberry, blackberry), vanilla, liquorice, honey and floral scents (rose, geranium).
Aromatic profil and lenght in the mouth: a very long toasted note (coffee bean) with lots of black fruit and liquorice, with hints of dry wood. The notes linger well, intensifying in the mouth.
A superb lot with a rich, intense profile. The varied notes intensify in the mouth and give it exceptional length: toasted, with fruit, liquorice and sweeter vanilla. The rich aromas are expressed note after note in the different infusions with the Gong Fu Cha, sustained by a remarkably smooth, sweet texture.
The tea has been processed according to the method for minimally oxidised (10-15%) semi-fermented teas, then preserved with regular roasting. These successive roastings bring different notes to the tea, which will not be aged; the more roastings, the longer and more complex the tea, with more aromatic qualities.