The tea soup is the color of dried apricots.
Taste is smooth, malty and sweet; the aroma is also malty and reminds me of Ovaltine.
Towards the end of my session with this tea it darkened and gained a slight bitterness.
“Hui Gui” is a blend of leaves that come from both light wet piling and medium wet piling (shorter length of the time and longer length of time wet piling) which were then blended and pressed into a brick. After pressing the golden flowers flourish in the inner section of the brick where the conditions are just right to support them. After a few days the Golden Flowers have thrived and spread throughout the inner part of the bricks, and then the bricks are dried gradually using a temperature of 37C which preserves gradually halts the spread of the flowers without damaging them or the tea leaves.
The taste is ultra smooth with a malty sweetness. It has a ultra thick tea soup and voluminous body that fills and stimulates the mouth and throat. This is an ultra-premium Fu Cha made from wild harvested tea leaves, and processed laboriously to achieve “Fu Cha Perfection”!
Spring 2017 harvested tea leaves
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