Mao Cha tea of 2016 harvest was made in the mountains of Fèncin county in the North-West tea region of China, and is properly prepared for long-term ageing in storage.
The dry tea is thin, long strings of twisted leaves of brown colour and silvery buds with a moderate spicy-woody scent. The infusion is transparent, and has a light olive colour.
The bouquet of ready tea is rich and bright, spicy-woody with herbal, tobacco and balsamic notes. The taste is strong, luscious, slightly astringent with nuances of spices. The fragrance is moderate, spicy-woody. A refreshing aftertaste.
Preparation: use boiling hot (100-95°C) water to brew in a gaiwan or a teapot of porous clay for Sheng Pu'ers. The proportion is 6 g per 100 ml. Use "pouring brewing method" (pouring boiling hot water through leaves, gradually extending exposure). The leaves can last for 7 - 8 brews.
A nice budget Sheng for everyday tea parties - simple, but bright and energetic. It has a refreshing and tonic effect.
