«Reflections on the Puer Springs» made by the «Changtai» company, which specializes in the production of premium puer.
In appearance: 400 g teacake of medium density, broken effortlessly with fingers into large, twisted, brown leaves and beige buds. The aroma is mature, fruity-balsamic with a camphor note. The infusion is transparent, apricot colour.
The bouquet of brewed tea is matured, fruity, with notes of dried apricots and prunes, exotic wood tar, peppermint and citrus. The aroma is sweet and deep, of stewed fruit tonality. The taste is rich and smooth, slightly astringent, with dried fruit sweetness, 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 4-5 g per 100 ml. The first infusion should last for 8-10 seconds. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Reflections on the Puer Springs» is an excellent aged sheng with a mild, multifaceted taste and moderately tonic effect.