Organic ripe of spring shoots picked from tea trees that used to grow in wild mountainous forests at the altitude of 2100 m (Fengqing County, Lintsan District, North-Western tea region)
In the dry form it’s thin flagella of medium size and brown tone. The aroma of dry tea is discreet, fruity-woody. The brew is clear, with yellow tone of a pear.
The bouquet of a brewed tea of medium-maturity is woody-balsamic with hints of herbs, dried fruits and citrus. The taste is juicy, dense, slithering, slightly tart, with a fine lemon acidity and hints of spices, revealing step by step. The aroma is moderate and balsamic. Pleasant, refreshing 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: 6 g per 100 ml. Drink after a quick brew slowly increasing the exposure. Holds up to 9 brews.
Good natural energy for everyday teatime. The effect is refreshing and tonic.
