Teacake made by order of "Moychay.ru" company at the plant "Da Ye" in the spring of 2016. It was produced from "mao cha" harvested at Bulanshan mountain in the tea region Sishunban-na in 2002.
190 g teacake of medium density, easily broken into small strings of twisted dark brown leaves, reddish buds and some thin stems. The fragrance of dry tea is moderate, bready-nutty. The infusion is transparent, and has an intense red-chestnut hue.
The bouquet of ready tea is mature, multi-layered, bready-nutty with notes of milk, dried fruit, oak moss and dark chocolate. The taste is deep, mouth-filling, soothing and velvetyd, sweetish, slightly astringent, with a delicate fruity sour nuance. The aroma is soothing, warm, nutty. A velvety rich aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Shu Pu'er. The proportion is 5 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can successfully last for 10 brews.
An excellent choice for everyday tea breaks with a generous velvety deep flavour and a warming, soft tonic effect.
