"Hekai Dashu"(“Big trees of Hekai”) was made in April of 2019 in Hekai village (West Xishuangbanna) from the spring shoots of big tea trees.
In appearance: large, twisted tea tips with long cuttings. The aroma is restrained, woody-balsamic. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh and vibrant, woody-balsamic, with floral, herbaceous and nutty notes. The aroma is multifaceted, woody-balsamic. The taste is strong, rich and sweet, oily, a bit astringent, with the sourness of green apple and minty chill, turning into a juicy aftertaste.
Brew tea with hot water (80-90°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-10 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
"Hekai Dashu" is a lovely young sheng: versatile and vibrant. Contains high potential for long-term storage and development.