«Tea from the Wild Mountains» is made of tea shoots, collected and processed in Ning'er County in 2016 and pressed in a small farmhouse especially for MoyChay.ru company in 2017. The “Wild Mountains” of Huangshan from Ning'er 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, broken effortlessly with fingers. The aroma of dry tea is restrained, herbal-woody. The infusion is deep reddish-brown color.
The bouquet of brewed tea is matured, herbal-woody with hints of oak moss and autumn leaves. The aroma is deep, viscous. The taste is bright, sliding, sweetish, a bit tart, with light spicy nuances and sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 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 - reveals smoothly, has no «hidden reefs». The effect is warming, moderately tonic.
