"Purple Buds of Wild Ancient Tea Trees" is made of early spring tea buds, collected in the south-eastern spurs of Daxueshan, the Great Snowy Mountains (Lincang County).
In appearance: large, light buds of purple, olive and brown hues. The aroma is delicate, balsamic-floral. The infusion is transparent, yellow pear color.
The brewed tea has a polyphonic, refined spicy-balsamic bouquet with woody, fruity, floral, berry and camphor notes. The aroma is high and complex. The taste is rich, juicy, silky and sweetish, with light berry acidity and spicy hints, transforming into pleasant, refreshing 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 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 12 times.
Excellent purple sheng with a bright, polyphonic taste and refreshing, energizing effect.