Wuji (“Fifth grade”) from Menghai County, harvest 2017, is a great choice to relieve fatigue and boost your daytime energy.
The dry tea comes as a 357-g teacake of medium density, broken effortlessly with fingers into brown flagella of twisted leaves with thin cuttings and reddish tips.
The fragrance of the dry leaf is restrained, woody and nutty.
The transparent infusion has a dark reddish-chestnut colour.
The bouquet is mature, nutty-and-woody, with notes of autumn leaves and spicy herbs. The aroma is deep and warm, spicy-and-woody.
The taste is rich and velvety, sweetish, with spicy nuances and a slight bitterness in the aftertaste.
Brew tea with hot water (95°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should take 5 seconds; after this, do flash-infusions of about 1 second each. For later infusions, increase the infusion time if necessary. You can repeat infusing up to approximately 9-10 times, while the tea remains tasteful.