Raw Puer «Tea trees of Jingmai Mountains» was made for Moychay.ru company in a small tea farm in Wengji village from the first shoots of tea trees, grown in Jingmai Mountains (Puer County).
The teacake of 357 grams, composed of brown, flagellum twisted leaves with thin cuttings and silvery-beige tips. The fragrance is intensive, fruity-balsamic. The infusion is transparent with grapes hue.
The bouquet of brewed tea is fresh, fruity-balsamic, with notes of spicy herbs, green apples and dried pears. The fragrance is fresh, fruity-herbaceous. The taste is full-bodied and sappy, sweetish, a bit tart, with fruity sourness, spicy nuances 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 9-10 times.
«Tea trees of Jingmai Mountains» 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.