Made from spring shoots of tea trees from an old garden in the mountains of Nanno, the age of trees is 800 years and more. In the language of the Aini people, “bama” means “big trees”.
100 g teacake of medium density, broken effortlessly with fingers into large, grayish-brown flagella of twisted leaves and silvery tips. The aroma is intensive, spicy-herbaceous. The infusion is transparent, with a shade of white wine.
The bouquet of the ready-made tea is vivid and bright, spicy-herbaceous, with woody, nutty and floral notes. The aroma is fresh and tender, floral-herbaceous. The taste is full-bodied and clean, buttery, with light woody tartness and fine apple sourness, turning into the lingering finish.
Brew tea with hot water (80-95°C, the lower the temperature, the softer the taste) in a gaiwan or a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Bama Da Shu Cha» is a superb sheng puer, made from the spring buds of the big trees of the Menghai region for collectors and sophisticated lovers. It has a high potential for aging and development.
