Original sheng puer «Gaba» was made in a small tea farm in the county of Dali in 2017. As a raw material, spring shoots of "organic" tea (no chemicals or artificial fertilizers) growing at an altitude of over 1800 meters were used. During processing, after the initial wilting in the sun, the tea leaves were placed in a pressure chamber for six hours. After the anaerobic fermentation, the raw materials were roasted in a traditional way and dried.
250-grams tea cake easily divided into greyish-brown leaves with thin cuttings and silvery-beige buds. The aroma is restrained, woody-balsamic with fruity hints. The infusion is transparent with white grapes hue.
The bouquet of ready-made tea is vivid and multifaceted, with woody, berry, spicy, nutty and floral notes. The aroma is complex, fruity with spicy touch. The taste is full-bodied and sappy, silky, sweetish, with delicate fruit tartness, light citrus sourness, minty coolness and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 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 12 times.
Original sheng puer «Gaba» is a great tea with magnificent, multi-faceted taste and an interesting, meditative effect. It contains everything necessary for long-term aging and development.