«Bangpeng Da Shu Cha» («Big Trees of Bangpeng») is made from the very first spring shoots of the big tea trees of Bangpeng garden (Bulangshan mountain massif, Xishuangbanna).
100 g teacake of medium density, broken effortlessly with fingers into large, brown flagella of twisted leaves and silvery tips. The aroma is deep, spicy-herbaceous. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is vivid and fresh, spicy-herbaceous, with nutty, woody, mushroom and floral notes. The aroma is deep and tender, spicy-herbaceous; cold aroma is sweet, floral. The taste is full-bodied and clean, soft and buttery, with light woody astringency and delicate fruity 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 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Bangpeng Da Shu Cha» is a superb Sheng Puer for collectors and sophisticated lovers with an exquisite taste and a vigorous effect. It has a high potential for aging and development.