It was made in 1995 at Menghai tea factory by order of Hong Kong company "Nan Tian" (literally: "Southern Sky"). The production made for this company is marked with a purple label "Tian" on the package. Among collectors of rare lao cha, such puers are called "Zi Tian" (“Purple Sky”).
In appearance: 390 g teacake. The aroma is mature, balsamic. The infusion is transparent with chestnut shade.
The bouquet of brewed tea is mature, spicy-balsamic, with notes of dried berries, exotic wood resins, wet earth, cognac, oak moss and citrus. The aroma is deep and complex, spicy-balsamic. The taste is rich and juicy, refined, with light bitterness, refreshing lemon acidity and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10 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 15 times.
«Purple Sky» is an interesting example of aged Sheng for those who want to try a multifaceted and strong "Taste of the Time".