Teacake made by order of "Moychay.ru" company at the plant "Da Ye" in the spring of 2016. It was produced from "mao cha" harvested at Bulanshan mountain in the tea region Sishunban-na in 2003.
250 g teacake of medium density, easily broken into small strings of twisted dark brown leaves and reddish buds. The aroma of dry tea is moderate nutty. The infusion is transparent and has an intense red-brown colour.
The bouquet of ready tea is mature, multi-layered, woody-nutty with notes of autumn leaves, rustic bread and dried berries. The taste is deep, slightly astringent, velvety, sweetish, with a pleasant, fruity bitter nuance. The fragrance is smooth, warm, nutty. A luscious velvety aftertaste
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot made of porous clay for Shu Pu'er. The proportion is 5 g per 100 ml. Use "pouring brewing method" (pouring water through leaves, gradually extending exposure time). The leaves can successfully last for 10 brews.
A great choice for everyday tea breaks with a bright velvety taste and a warming soft tonic effect.
