The grade was made by order of "Moychay.ru" company at the plant "Da Ye" in the spring of 2016. It was produced from "mao cha" harvested in 2011 - buds and upper leaves (in the early stage of vegetation) of tea bushes from plantation areas of Menhai region.
100 g teacake of medium density, easily broken into small strings of twisted dark brown leaves and bright reddish buds. The aroma of dry tea is intense nutty. The infusion is transparent and has a rich red-chestnut hue.
The bouquet of ready tea is bright, multi-layered, nutty with notes of creamy biscuits, milk and dried berries. The taste is intense, soothing, silky with a rich nutty bitterness. The aroma is profound, warm, nutty. A pronounced silky aftertaste.
Preparation: brew with hot boiling water (95-100°C) in a gaiwan or a teapot made of porous clay for Shu Pu'er. The proportion is 4 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can successfully last for 10 brews.
A great choice for everyday tea with a rich silky taste and a definite envigorating warming effect.
