Sheng puer «Huazhuliangzi»was made for Mojchay.ru in Mengsong Mountains (Menghai district, Western Xishuangbanna) from the autumn shoots of tea trees grown without synthetic fertilizers and insecticides. Harvest: autumn 2017. Compressed: spring 2018.
The teacake of 357 grams composed of brown, flagellum twisted leaves with thin cuttings and silvery-beige tips. The fragrance is intensive, floral-herbaceous. The infusion is transparent with grapes hue.
The bouquet of brewed tea is fresh, woody-herbaceous, with balsamic, floral, nutty and fruity notes. The fragrance is calm, woody-herbaceous. The taste is full-bodied and sappy, a bit tart, with light bitterness, fruity sourness and lingering finish.
Brew tea with hot water (75-95°C, the lower the temperature, the softer the taste) in a gaiwan or in a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5 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.
Raw Puer «Huazhuliangzi» is an excellent choice as everyday tea breaks: a multifaceted and juicy taste, a tangible toning effect. It has high potential for aging and development.
