"Bangdong Ancient Trees" is made of autumn tea shoots in the mountains of Bangdongshan (Lincang County).
In appearance: large, lengthwise twisted, gray-brown leaves and buds with long cuttings. The aroma of dry tea is high, herbal-balsamic with mushroom hint. The infusion is transparent, white grapes color.
The brewed tea has a vivid, bright, herbal bouquet with notes of wild mushrooms, yang nuts and camphor. The aroma is calm, woody and balsamic. The taste is juicy, refined, oily, slightly sweet, tart a bit, with pepper and minty hints, transforming into mild, minty aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) 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 (only for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
Interesting young Sheng with refined, oily taste, perceptible toning effect and high potential for development.
