"Purple Buds from High Mountain" is made of winter tea buds, collected in the South-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County).
In appearance: middle size, light buds of green and purple hues. The aroma is delicate, herbal. The infusion is transparent, light green color.
The brewed tea has airy, fragile, herbal bouquet with woody and berry notes. The aroma is calm, herbal-floral. The taste is refined, silky and sweetish, with light berry acidity and cool herbal hints, transforming into refreshing finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 10 seconds. After that do short brews (only for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 8-9 times.
“Purple Buds” is an “airy” tea with fragile flavour and refreshing, quench effect.
