«Sheng from the Wild Mountains» is made of mao cha, collected and processed in Ning'er County in 2016. Compressed in a small farmhouse especially for MoyChay.ru company in 2017. The “Wild Mountains” of Huangshan from Ninger County (Puer Prefecture, Yunnan Province) should not be confused with the "Yellow Mountains" of Huangshan in Anhui Province, similar in sound (pronounced in a different tone). The difference becomes especially tangible in the process of tasting the tea that they produce.
357 g teacake of medium density can be broken effortlessly with fingers. The aroma of is intensive, herbal-woody with delicate mushroom note. The infusion is transparent, yellowish grapes color.
The bouquet of brewed tea is fresh, well-rounded, herbal-woody with hints of yang hazelnut, forest mushrooms and green apple. The aroma is deep, calm, herbal-woody with floral and fruity hints. The taste is smooth and full-bodied, oily, sweetish, pleasantly tart, with a light sourness, transforming into lingering, sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Pu'er made of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 8 times.
A good choice for everyday tea breaks – full-bodied and smooth, with nutty taste and the invigorating energy captured by young tea buds.