"Spring in Wangwen" is made of spring tea shoots, collected and processed in Lincang County in 2017.
In appearance: large lengthwise twisted leaves of brown-olive colour, thin stems and silver buds. The aroma is restrained, herbal-floral. The infusion is transparent, yellow grapes colour.
The brewed tea has vivid, herbal bouquet with nutty, floral and woody notes. The aroma is calm, herbal-floral. The taste juicy, smooth, sweetish, slightly tart, with delicate spicy nuances, transforming into sappy finish.
Brewing suggestions. Brew tea with hot boiling water (75-95°C, the lower the temperature, the more tender the taste) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 1-2 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 9-10 times.
"Spring in Wangwen" is an excellent choice for everyday tea drinking - with a juicy, mild taste and harmonious, tonic effect.
