«Dark Leaf» was made from the first spring shoots of thousand-year-old tea trees with dark leaves (Da Hay) in March 2020 in Younde District (Lincang County) in the Northwest of Yunnan Province.
In appearance: large, dark-green flagella of twisted leaves. The aroma is intensive, floral-herbaceous. The infusion is transparent with white grapes hue.
The bouquet of ready-made tea is vivid and fresh, multifaceted, herbaceous, with floral, nutty and fruity notes. The fragrance is fresh and tender, deep, floral- herbaceous. The taste is full-bodied and sappy, oily, sweet, a bit tart, with light citrus sourness and lingering finish.
Brew tea with hot water (80-95°C) in a gaiwan or a teapot made of porous clay. The proportion is 4-5 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 12 times.
«Dark Leaf» is an excellent young sheng offering invigorating mouth experience! It contains everything necessary for long-term aging.