Raw Puer "Badashan" is made of first spring tea shoots in Badashan Mountains (Western Xishuanbanna, Menghai County).
In appearance: large, lengthwise twisted, olive-brown leaves and silver buds with long cuttings. The aroma is high, herbal with nutty accent. The infusion is transparent, yellow grapes color.
The brewed tea has a vivid, bright, herbal bouquet with nutty, spicy and camphor notes. The aroma is tender, herbal-floral. The taste is saturated, juicy, sliding, sweet, with spicy hints, transforming into sappy, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (75-95°C, the lower the temperature, the softer the taste) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 10 seconds. After that do short brews (just for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
"Badashan " is excellent natural tonic, energizing body, clarifying thoughts and refreshing perception.