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Bulangshan Hekai Gushu Сha (Moychay.com, spring 2018), 100 g

Not available
Nut
Herbaceous
Spicy
Woody
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Description and preparation
2 s 90°C 5 g

«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.

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Comments
Is comment useful? true 1
Михаил / Rating

Просто Прекрасный и крутой Шэн: в прогретой гайвани аромат сушеных абрикос, личи, виноград, солнце, древесный оттенок, , и сразу чувствуется эта местность, деревушка Хэкай, леса, окрестности Булан из видео сюжетов Сергея...
Вкус сочный, шёлковый, лёгкая горчинка переходящая в сладость удивляет с каждым глатком! Рекомендую, однозначно
Какой же он вкусный и сладкий)

Is comment useful? true 1
Николай

А сейчас описание к чаям стали для всех одинаковыми с небольшим изменением делать? Новые веяние?

Is comment useful? true 4
Юрий Шумик

Лучше Ваших вкусовых рецепторов ни один теоретик не опишет.