Zhong Cha, recipe 7542 Hong Yin («Red Seal») (2000), aged sheng puer, 360 g

€57,50 / 50g
1 s 95°C 5 g

Sheng Puer "The Red Seal" made for CNNP company in 2003. Taiwanese storage.

In appearance: 330 g teacake of medium density, broken effortlessly with fingers into large lengthwise twisted brown leaves and buds with thin stems. The aroma is mature, fruity with woody accent. The infusion is transparent, amber colour.

The brewed tea has mature, multifaceted bouquet with fruity, balsamic, woody and citrus notes. The fragrance is deep and complex, fruity with spicy accent. The taste is rich and smooth, sweetish, with delicate bitterness, wood tartness and lemon acidity, transforming into lingering finish. 

Brew tea with hot water (95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5 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.

Sheng Puer "The Red Seal" is an greatceremonial tea, absorbed time, but retained the brightness of colors and force of impact.