«Wild Tress of Jiangcheng» was made in a small farm in the county of Puer from the first spring shoots of wild ancient tea trees.
In appearance: olive-greyish flagella of twisted leaves with long cutings and silvery-beige tips. The aroma is calm, woody-herbaceous. The infusion is transparent with white grapes hue.
The bouquet of ready-made tea is vivid and fresh, woody-balsamic with notes of young nuts, spicy herbs and green apples. The fragrance is fresh, woody-balsamic. The taste is full-bodied and sappy, silky, a bit tart, with light citrus sourness, spicy nuances and lingering finish.
Brew tea with hot water (75-95°C, the lower the temperature, the softer the taste) in a gaiwan or a teapot made of porous clay. The proportion is 4 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Wild Tress of Jiangcheng» is an excellent young sheng from wild tea trees with bright, vivid taste and obvious tonic effect. It contains everything necessary for long-term aging.