“Wild Ancient Trees", harvest 2004. Taiwanese storage.
In appearance: 330 g teacake of medium density, broken effortlessly with fingers into large lengthwise twisted brown leaves and buds with thin stems. The aroma is restrained, woody. The infusion is transparent, light chestnut colour.
The brewed tea has a mellow, multifaceted bouquet with notes of wood resins and wild herbs, forest mushrooms, dried fruits and camphor. The aroma is deep, complex, woody-balsamic. The taste is smooth and refined, sweetish, with delicate tartness and berry acidity, transforming into sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 1 second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.
Best choice for rare Raw Puer lovers – soft and refined, calming, meditative.