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The technology was developed entirely by master brewer Anton Bekhter, using the "Colchis" tea plant variety. A distinctive feature of this tea is its fermentation process, which is carried out in 100% oxygen, the complete opposite of Gaba. This is the latest technology in global tea production. This tea is currently undergoing detailed laboratory analysis. Once we receive a detailed analysis, we will share the results with you.
The aroma of dried leaves is redolent with warm nutty notes, chocolate cake, and halva. During tea drinking, the aroma from the bottom of a used teacup and chahai reveals honeyed notes, sweet meringue, biscuits, and caramel. The taste is bright, the body of the taste is light, sparkling, plays with honey-buckwheat, bread notes, with a light velvety acidity and light spruce-woody flavors, often found in wild red teas or in Taiwanese oolongs from wild plants with sufficient heating of the leaf.
The aroma in the mouth is bready and honey-like, with a refreshing coolness and a slight tingle of black pepper on the sides of the tongue. As the tea steeps, the flavor shifts slightly from the sides to the underside of the tongue (the taste of tea under the tongue), closer to the tip. Creates an inner state of light concentration, gentle attention, and fills with joy. It gently warms, filling the limbs with warmth, creating fluidity in movement. It fills the body with strength.
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English name
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Sochi Gaba - Anti Gaba Oolong |
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Translation
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Sochi Gaba-Anti Gaba Oolong |
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Country
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Russia |
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District
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Krasnodar Krai |
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Region
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Krasnodar region |
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Habitat
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Мацестинская долина (восточный склон) |
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Altitude
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Height in meters |
450 |
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Year of planting tea bushes
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1947 |
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Manufacturer
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ИП КФХ Матчак Е.В. |
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A variety of tea tree (bush)
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Sochi's fruitful |
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Name of the master
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Антон Бехтер |
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Type of tea
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Gaba Tea |
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