Raw puer is made of spring tea shoots (harvest 2016) collected and processed in Meng Song Mountains (western part of Xishuangbanna). The century-old tea trees belong to the Naka villagers ethnic Lahu. This village is located in the surroundings of the ancient forest at an altitude of 1800 m above sea level. The poor condition of roads makes this village isolated from the outside world during the rainy season. The nearest town is in an hour away by motorcycle drive. Lahu in Naka preserve the traditional way and most of them do not speak Chinese.
In the dry form - large, silver-beige, fleecy buds and large, curved flagella of purple and brown leaves with long cuttings. The aroma of dry tea thin, fruity-balsamic. The infusion is transparent, wheat color.
The brewed tea has a lively, polyphonic, floral-balsamic flavor with notes of wild mushrooms, hazelnuts and exotic wood resins. The aroma is light, fresh, with tinges of stewed fruits and pine nuts. The taste is juicy, soft, slightly sweet, with a delicate berry hint. Pleasant, refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Row Pu'er made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 10 times.
Lovely young Sheng - lively and delicate, with an interesting taste and an extremely positive impact. It has high potential for development and long-term exposure.
