Aged Taiwanese green tea, harvest 1971.
In appearance: small, light, brown fragments of leaves. The aroma is restrained, complex, with berry accent. The infusion is transparent, with an amber shade.
The bouquet of the ready-made tea is mature and multifaceted, berry and spicy-herbaceous, with notes of oakmoss, fallen leaves, aged brandy, cranberry, mint and camphor. The aroma is deep and complex, spicy herbaceous with berry hints. The taste is soft and smooth, full-bodied, with a refined berry sourness and lingering finish.
Brew tea with hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Waixiao Beifei» is an outstandig lao cha with a multifaceted, mild flavor and deep meditative effect.