"Spring Tea" was harvested and prepared from first spring shoots in area Mo Jiang of administrative district Pu'er, harvest of 2016.
When dry, these are relatively large silvery-green and brown fluffy buds. The aroma of dry tea is delicate, spicy-woody. The infusion is transparent and has a bright yellowish-olive shade.
The bouquet of ready tea is light, multi-dimensional, woody-balsamic with notes of herbs, roasted chestnuts, Chinese pears and citrus. The taste is rich, bright, smooth, pleasantly astringent (when concentrated), delicately sour and minty-cool, these nuances being revealed gradually. The aroma is moderate, spicy-woody. A rich long citrus-minty aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Sheng Pu'er. The proportion is 5 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves last for 8 - 9 brews.
An excellent young Sheng with a high potential for aging and development - easy to brew, soothing, rich and cheering.
