TIE-GUAN YIN #3

Aroma: slightly sweet and spicy. There are notes of nuts and dried fruits. The heated gaiwan is dominated by the aroma of cocoa, nuts, and cream. A real tea dessert, like prunes in chocolate. Taste: chocolate, nutty tones. The taste of the raw material itself is felt, and the weak bitterness of cougar smoothly turns into sweetness and remains in the aftertaste. Impact: keeps the body in good shape, and the spirit in peace. Oolong from Anxi County, roasted and aged in kugua. Kugua, or Momordica harantia, is a Chinese pumpkin in which different teas are aged in a traditional way for China. After that, the tea acquires original notes in taste and aroma, reminiscent of Taiwanese Lao cha.  STEEPING INSTRUCTIONS Traditional Preparation Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ). Use 200°F water. Briefly rinse the leaves. Decant and discard this infusion. Infuse the first brew for 5 seconds. Infuse 2nd and subsequent brews for 10-30 seconds. Repeat several times until the flavor and aroma