«Jingmai Sheng Cha» was made in a small tea farm in Jingmaishan Mountains (Puer County) from the first spring shoots (harvest 2019).
In appearance: large, brown, flagellum-twisted leaves. The aroma is intensive, fruity-herbaceous. The infusion is transparent, with a shade of grapes.
The bouquet of the ready-made tea is fresh and vivid, spicy-herbaceous, with balsamic, fruity, nutty, and mushroom notes. The aroma is calm, spicy-balsamic. The taste is strong and smooth, spicy, with a delicate woody tartness and sweet, lingering finish.
Brew tea with hot water (80°C) in a gaiwan or a teapot made of porous clay. The proportion is 4 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9-10 times.
«Jingmai Sheng Cha» is a great choice to boost your daytime energy.