“Ancient Trees of Menghai", harvest 2004. Taiwanese storage.
In appearance: 340 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 mellow, multifaceted bouquet with notes of wood resins and scented herbs, oak moss and camphor, dried fruits and berries. The aroma is deep, complex, fruity-balsamic. The taste is rich, smooth and refined, sweet, with delicate tartness and lemon acidity, transforming into lingering, 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.
Excellent collection example: amazing taste, soulful aroma and deep, meditative effect.