"Purple Buds of Wild Trees" were collected in the South-Eastern spurs of Dashueshan, the Great Snowy Mountains (Lincang County).
In appearance: 460 g teacake of medium density, broken effortlessly with fingers into large rolled brown leaves and buds with thin stems. The aroma is restrained, woody. The infusion is transparent, chestnut colour.
The brewed tea has a mature, woody bouquet with notes of oak moss, dried fruits and wild herbs. The aroma is deep, fruity-balsamic. The taste is aged, polyphonic, opens gradually - from dry and tart, with juicy bitterness in the first 2-3 steps for soft and sweet, transforming into sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Row 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.
Good choice for rare Row Puer lovers! It's multifaceted and strong, retained the brightness of colors and the strength of "cha qi" breathing.