"U Hao" or "Number five" grade was made from miscellaneous tea leaves at the factory "Xia Guan" in the North-West tea region (district Dali).
357 g teacake, tightly pressed, but effortlessly broken into strings of twisted dark brown leaves and thin reddish stems. The aroma of dry tea is moderate, spicy woody. The infusion is transparent and has an apricot hue gradually darkening in the process of brewing.
The bouquet of ready tea is bright, spicy - woody with notes of pine needles, camphor, dried fruits and citrus. The taste is mouth-filling, slightly astringent, rich, sweetish, with a pronounced citric sourness, and reveals itself gradually gaining depth. The aroma is smooth, soothing, reminding of dried fruit compot, with spicy nuances. A long luscious aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Sheng Pu'er. The proportion is 4 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 10-11 brews.
A good natural energizer with a bright rich flavor and a refreshing tonic effect will be a great choice for lovers of budget fruity Shengs. It also has a high potential for long-term collecting purposes and development.
