Organic ripe made of spring shoots from the tea trees growing in the wild forests at the altitude of 2100 m (Fengqing County, Lintsan District, North-Western tea region).
If the dry form it has medium-size cinnamon-brown flagella of different type of twisting and small, silvery sprouts. The aroma of dry tea is moderate, fruity-woody. The brew has transparent, pear color, that is getting darker to hazel While brewing.
The bouquet of a brewed tea is lively and bright, woody-balsamic, with hints of herbs, dried fruits and citrus. The taste is juicy, dense, slithering, slightly astringent, with expressive citric acidity and spice notes. The aroma is intense, fruity and spicy. Long, juicy aftertaste.
Brew it with boiling water under 95 ° C in a gaiwan or an adobe clay teapot for ripe puers. The proportion of tea to water: 7.6 g to 100 ml. Drink it after a quick infusion slowly increasing the exposure. Holds up to 9 brews.
A good choice for everyday teatime - lively and bright, energetic and tonic. Has a high potential for further exposure and extension.
