“Big Dipper, Herbaceous Aroma” is made of first spring tea shoots of Bei Dou tea cultivar. During manufacturing the tea leaves were exposed to medium degree of fermentation and baked on moderate heat. Does not contain any artificial flavors.
Aroma / taste profile
Dry leaf: large, lengthwise twisted leaves of brown color. The aroma is warm, intensive, herbaceus-biscuit. The liquor is transparent, golden almond color.
The bouquet of brewed tea is warm, herbaceous-biscuit, with floral and woody notes. The aroma is deep and warm, multifaceted. The taste is rich and smooth, oily, sweetish with delicate spicy nuances, transforming into refreshing finish.
How to brew Bei Dou Qingcao Xiang
- Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml.
- The time of the first steeping is about 7-8 seconds.
- After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary.
- You can repeat this method up to 7 times.