"Purple Buds" made in 2018 in Jinggu Mountains (Puer County) from the first spring tea shoots.
100 g teacake of tightly pressed dark green, almost black leaves with delicate stems. The aroma of dry tea is subtle, woody-fruity. The infusion is transparent and has a yellowish-olive colour.
The bouquet of ready tea is full of vigor and brightness, with notes of wild herbs, dried fruits, pumpkin seeds, roasted chestnuts and gooseberries. The aroma is deep, woody-herbaceous. The taste is rich and sweet, a bit astringent, with a light berry sourness and lingering aftertaste.
Brew with a hot water (90-95°C) in a gaiwan or a in teapot made of porous clay. The proportion is 4-5 g per 100 ml. Use "steeping method" (pouring water through leaves, gradually extending exposure time). You can steep the tea 10 times.
A great choice for everyday tea breaks: rich and smooth taste, fresh aroma, invigorating effect.
