Raw Puer "Pinwang" is made of first spring tea shoots of wild tea trees in Lincang County.
In appearance: large, lengthwise twisted, olive-brown leaves and silver buds with long cuttings. The aroma of dry tea is high, herbal-balsamic with nutty hint. The infusion is transparent, yellow grapes color.
The brewed tea has a vivid, bright, herbal-balsamic bouquet with fruity, nutty and camphor notes. The aroma is tender, herbal-floral. The taste is saturated, juicy, sliding, sweet, with spicy hints, transforming into sappy, lingering 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 4-5 g per 100 ml. The first infusion should last for 10 seconds. After that do short brews (just for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
"Pinwang" is excellent natural tonic, energizing body, clarifying thoughts and refreshing perception.
