Sheng puer “Yiwu Guafengzhai Da Shu Cha” was made in spring of 2018 from the very first shoots of big tea trees of Guafengzhai village (Yiwu Mountains, Xishuangbanna).
100 g teacake of medium density, broken effortlessly with fingers into large, olive-brown flagella of twisted leaves and silvery tips. The aroma is intensive, spicy with a fruity accent. The infusion is transparent, with a shade of white wine.
The bouquet of the ready-made tea is vivid and bright, spicy, with woody, nutty, fruity and floral notes. The aroma is fresh and tender, spicy with a fruity hint. The taste is full-bodied and clean, buttery, with light woody tartness and fine fruity 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 4-5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
Sheng puer “Yiwu Guafengzhai Da Shu Cha” is a superb sheng puer especially recommended for collectors and sophisticated lovers. It has a high potential for aging and development.
