"Woody Aroma" is made of spring tea shoots (harvest 2011), collected in Bulanshan Mountain (Menghai County).
In appearance: large, lengthwise twisted, light-brown leaves with long cuttings and beige buds. The aroma is restrained, woody-herbal. The infusion is transparent, peach color.
The brewed tea has a mellow, woody bouquet with herbal, balsamic, citrus and camphor notes. The aroma is gentle, balsamic. The taste is quite refined, smooth, sliding, pleasantly tart, with thin spicy hints, transforming into cool, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 1 second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
Fine Raw Puer with mild, juicy taste and refreshing, optimistic effect.
