1 reviewripe, sweet fruit, distinct darjeeling tones, wild honey, enjoyable aftertaste of overipe grapes
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Tea smells after wild fruit marmalade. The color is darker – as it is the second flash. Distinctive taste; multiple infusions are possible, very stimulating. I can recommend this tea.
I prefer stronger taste… qaiwan 120ml, 7g of tea, water 100°C, first infusion 20s/5s/10s/15s/20s/25s
2 reviewsOne of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%) high mountain (Gaoshan Benshan) oolong, carefully processed in early October. This tea comes from Xiping village(西坪). Emerald green rolled leaves have slightly orange fragrance. Full-bodied and complex with oily texture and floral sweet aftertaste. Benshan = Source Mountain Cultivar : Ben Shan（本山）
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After steaming in the gaiwan it produces mild and fresh smell of oolong tea. Infusion has light green colour, it is obvious that it is low oxidised oolong. Smell is mild and fresh. Taste is pleasant, full with taste of flowers, but very mild and fresh. I can recommend this tea, considering the price of $6 per 100g I am, giving 4 stars.
140 ml gaiwan, 7g of tea, water 90°C, steeped for 45sec and gradually prolonged, up to 8 tasty infusions
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„Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá) is a type of scented tea which absorbs aroma from jasmine blossoms. Scented tea was known during the time of the Song Dynasty (960–1279); however it was reserved for the Imperial Court. Typically, jasmine tea employs green tea as the tea base; however, white tea and even black tea are also now used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.“
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