Raw puer is made of spring tea shoots (harvest 2004) collected and processed in Bing Dao village (tea region Menku, Shuang Jiang County, North-West Yunnan). This village is located in the surroundings of the ancient forest at an altitude 2200-2300 m above sea level.
In the dry form – large, curved flagella of purple and brown leaves with long cuttings. The aroma of dry tea is delicate, fruity-balsamic. The infusion is transparent, golden almonds color.
The brewed tea has a mature, polyphonic, woody-balsamic flavor. Light fragrance of dried fruits. The taste is very soft, sliding, silky, with fruit acidity and nuances of spices, revealed gradually. Pleasant, refreshing, long lemon-mint aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Pu'er made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9-10 times.
Excellent aged Sheng for discerning collectors with a mild, polyphonic flavor and interesting meditative effect.
