Sheng Puer "Ice Island" was made by order of company Moychay.ru at the plant "Da Ye" in the spring of 2016. It was produced from "mao cha" harvested in village Binh Dao (Ice Island) in 2004 - spring shoots of wild tea trees growing in the natural tropical forests in North-West Yunnan (tea region Menku Da Xue Shan of county Shuang Jiang) at heights of 2200-2750 m (which is the maximum height for species Kamellia).
100 g teacake of medium density, easily broken by fingers into long strings of twisted dark brown leaves, few silvery buds and thin stems. The aroma of dry tea is delicate woody-fruity. The infusion is transparent, and has an apricot hue.
The bouquet of ready tea is mature, multi-layered, woody-fruity with spicy, mushroom and balsamic notes. The taste is clear, soothing, smooth, silky, with a fruity sourness and nuances of spices. When brewed, the flavour is revealed gradually, accumulating pleasant luscious astringency and depth. The aroma is soothing, reminding of fruit compote with herbal notes. A refreshing rich aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Sheng Pu'er. The proportion is 4 - 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 – mature, but with all the brightness of colours preserved, soothing and luscious, easy to brew, with a refreshing tonic effect.
