The legendary raw "ToCha" or "Tea-cup" from the factory Xia Guan, located in the Northwest region of the tea District Dali. History of the tea business goes back hundreds of years. It is mentioned in historical essays of the Ming Dynasty as "Cha Pu", Which had been taken by local farmers. Xia Guan District or the "Lower Gate" was one of the starting points of the ancient Tea-horse's road from Yunnan to Tibet.
In the dry form it has medium size flagellum of brown leaves with thin stalks and silver-beige sprouts, pressed in the form of a nest (100 g). The press is dense enough, but can be easily broken with a knife. The aroma of dry tea is rich, fruity-woody, slightly "smoked". The brew has transparent, light apricot tone.
The bouquet of a brewed tea is seasoned, but bright enough, dimensional, woody-balsamic, with notes of honey, dried fruits and herbs. The aroma is rich and reminds "fruit compote". The taste is juicy, strong, sweet, with a light fruity acidity and refreshing woody tartness. Pleasant, long aftertaste.
Brew it in boiling water under 95-100 ° C in a gaiwan or an adobe clay teapot for raw puers. The proportion of tea to water: 4-5 g. to 100 ml. Drink after a quick infusion slowly increasing the exposure. Holds up to 8-9 brews.
It’s a great raw puer for everyday teatime. The effect is mild tonic, gathering and refreshing.
