Sheng Pu'er made from buds and leaves (in the early stages of vegetation period, dspring crop of 2013) of old tea trees in the Nanino Shan mountains – one of the oldest tea areas known since the Han dynasty, located on the border between counties Jinghong and Menghai.
When dry, these are thin, long buds and twisted leaves on long stems of silvery-beige, purple, brown, and reddish colours. The aroma of dry tea is moderate, spicy-balsamic with fruity notes. The infusion is transparent and has a bright shade of apricot gradually darkening into yellowish-olive tones in the process of brewing.
The bouquet of ready tea is bright, light, multi-dimensional, woody-balsamic with notes of herbs, wild mushrooms, dried fruits and citrus. The taste is rich, mouth-filling, smooth, slightly astringent, sweetish with a delicate sourness and nuances of spices. The aroma is moderate, fruity-balsamic with a subtle mushroom note. A rich refreshing, lemon-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 - 6 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can last for 9 - 10 brews.
A great collector's item for lovers of fine tastes and states, with a high potential for aging and development.
