«Bulangshan Hekai Gu Shu Cha» («Ancient Tea Trees of Hekai Mountains») is made from the very first spring shoots of the ancient tea trees of Hekai Mountains (Bulangshan massif, Western Xishuangbanna), harvest 2018.
100 g teacake of medium density, broken effortlessly with fingers into large, brown flagella of twisted leaves and silvery tips. The aroma is restrained, woody. The infusion is transparent, with a shade of white wine.
The bouquet of the ready-made tea is vivid and fresh, woody, with notes of spices, flaxseed and green hazelnuts. The aroma is tender, spicy-herbaceous. The taste is full-bodied and clean, soft and buttery, with light woody astringency and spicy nuances, turning into the lingering finish.
Brew tea with hot water (80-95°C, the lower the temperature, the softer the taste, but the weaker the flavor) 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.
«Bulangshan Hekai Gu 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.
