«Hekai Da Shu Cha» («Big Tea Trees of Hekai Mountains») is made from the very first spring shoots of the large tea trees of Mount Hekai (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, spicy-herbaceous, with woody and nutty notes. The aroma is calm and tender, spicy-herbaceous. The taste is full-bodied and clean, soft and buttery, with light woody astringency and fine 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.
«Hekai 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.