Ripe puer «Wuliang Mountain Bear’s tea» was made by special order of the Moychay.ru company from spring shoots of tea trees Mengku Da E variety, collected at an altitude above 2000 m above sea level (harvest 2017) in Nanjiang (Dali County).
250-grams teacake composed of dark brown leaves with thin cuttings and yellow-reddish buds. The aroma is mature, nutty. The infusion is dark, reddish-chestnut color.
The bouquet of ready-made tea is mature and multifaceted, baked chestnut tonality with notes of autumn leaves and dried berries. The aroma is warm and deep, nutty. The taste is full-bodied and rich, velvety, a bit tart, sweetish, with light berry sourness and refined bitterness in lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 6-8 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 12 times.
Ripe puer «Wuliang Mountain Bear’s tea» is a great choice for daily tea breaks - multifaceted and vivid, but still quite soft and perfectly balanced, both in taste and in impact.