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).
In the dry form it’s curved flagella leaves have brown and brown colors, as well as it’s fragments and small silvery-beige sprouts (a few). The aroma of dry tea is intense, spicy-balsamic. The brew has transparent light wine-yellow tone, that is getting darker While brewing.
The bouquet of a brewed tea is moderate, voluminous, with spicy-woody, fruity, walnut and balsamic notes. The taste is soft, dense, slithering, oily, slightly sweet, with light acidity and fruity nuances of spices. The aroma is moderate, fruity-woody. 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 to 100 ml. Drink it after a quick brew slowly increasing the exposure. Holds up to 9 brews.
Excellent choice for everyday teatime - soft, aged, friendly. The effect is refreshing and tonic.
