"Big Buds" is made of spring tea shoots (harvest 2017), collected in Ning Er County.
In appearance: large, fluffy buds of gray-beige tones with thin cuttings and light-brown flagella of small twisted leaves. The aroma is intense, spicy-floral. The infusion is transparent, light olive color.
The brewed tea has light, vivid, herbal-woody bouquet with nutty and camphor notes. The aroma is mild, nutty-herbal. The taste is quite refined, smooth, sliding, pleasantly tart, with thin acidity and cool spicy hints, transforming into pleasant, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 1 second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
Fine Raw Puer with soft, juicy taste and refreshing, light tonic effect.