"Ancient Wild Trees" is made of spring tea shoots of centenary trees grown in the South-Eastern spurs of Dashueshan, the Great Snowy Mountains (Shuangjiang district, Lincang County).
In appearance: 400 g teacake of medium density, broken effortlessly with fingers into large rolled brown leaves and buds with thin stems. The aroma is restrained, woody-balsamic. The infusion is transparent, reddish-chestnut colour.
The brewed tea has a mature, woody-balsamic bouquet with notes of oak moss, autumn leaves, dried fruits and wild herbs. The aroma is complex, woody-balsamic. The taste is aged and polyphonic, opens gradually - from dry and tart for soft and juicy, with berry acidity and spice nuances, 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.
Good choice for rare Raw Puer lovers: multifaceted and strong, retained the brightness of colors and the strength of "cha qi" breathing.