«Wuliangshan High Mountain Tea » is made of early spring tea shoots (harvest 2016) at an altitude of over 2,000 meters above sea level in Nanjiang County (District Dali, Northwestern tea region). Pressed in a small farmhouse especially for MoyChay.ru company in 2016.
357 g teacake of medium density, broken effortlessly with fingers into long rolled brown-green leaves and silver buds. The aroma of dry tea is intense, spicy-woody. The infusion is transparent, with a shade of yellow grapes
The brewed tea has a vivid, light, spicy-woody bouquet with herbal, walnut and balsamic notes. Aroma is calm, herbal-floral, with a delicate smoked nuance. The taste is saturated, juicy, slightly astringent, sweetish, with spicy hints, transforming into refreshing finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Raw Pu'er made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9 times.
Excellent young Sheng for a variety of situations and moods – lively, energizing and friendly. It has a great potential for long-time storage and development.
- diameter 18 cm +/- 0,7 cm
- thickness 2 cm +/- 0,3 cm
Size of 1 tong:
- height 16 cm +/- 1,5 cm
- diameter 18,5 +/- 0,7 cm