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 has curled flagella of cinnamon-brown leaves (different type of of twisting) and it’s fragments. The aroma of dry tea is moderate, spicy and woody. The brew has transparent peach tone, that is turning yellow When brewing.
The bouquet of a brewed tea is matured, light, spicy-woody, with hints of balsamic and pine. The taste is soft, pure, slithering, slightly astringent in high concentrations, with nuances of spice. The aroma is moderate, spicy and 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: 7 g tor 100 ml. Drink it after a quick brew slowly increasing the exposure. Holds up to 9-10 brews.
A good choice for everyday teatime - with a silky, pure and refreshing taste, light tonic effect.
