«Sheng from Qian Jia Zhai» is made of spring tea shoots, collected at an altitude of 2100 m in Yungde County (Lincang Prefecture). Comressed especially for MoyChay.ru company in 2017.
357 g teacake of medium density, broken effortlessly with fingers into middle size flagella of grayish-brown leaves, thin stems and silver buds. The aroma is restrained, balsamic. The infusion is transparent, yellow pear colour.
The brewed tea has vivid, herbal-woody bouquet with balsamic notes. The aroma is calm, herbal-balsamic. The taste is juicy, sliding, a bit astringent, with spicy nuances, transforming into lingering finish.
Brew tea with hot boiling 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 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.
«Sheng from Qian Jia Zhai» is a good choice for everyday tea breaks. It has a great potential for long-time storage and development.
