“Tea from Ancient Trees” is made of autumn tea shots in Xigui village (Manlushan Mountains, latitude 750 above sea level, Lincang County), harvest 2016. Annually in Xigui, only about one and a half to two tons of maocha are harvested in spring and about one ton in autumn. A limited amount of production is strictly controlled: at the village entrance, tea cultivators set roadblock in order to protect their authenticity. Among tea connoisseurs this area is known as the birthplace of the most rare and expensive puer.
In appearance: large, silver, fleecy buds and curved, lengthwise twisted, gray-brown leaves with long cuttings. The aroma of dry tea is high, herbal-balsamic with mushroom assent. The infusion is transparent, white grapes color.
The brewed tea has a lively, bright, polyphonic, spicy-balsamic bouquet with notes of wild mushrooms, yang nuts and exotic wood resins. The aroma is high and complex. The taste is juicy and gentle, refined, slightly sweet, tart a bit, with pepper and minty hints, transforming into lingering, juicy aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Raw 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: both vivid and subtle, with a rich, gentle flavour and exciting, definitely meditative impact. It has high potential for development and long-term exposure.