This Vietnamese Ripe Puer is made of certified organic raw materials. Compressed in 2013.
Tea briquette of medium density, broken effortlessly with fingers. The aroma of dry tea restrained, earthy, with a hint of wine. The infusion is transparent, dark amber color.
The brewed tea has a moist, earthy flavor with hints of wood resins, autumn leaves and dried berries. Thick, bright, harsh aroma. The taste is strong, juicy, tart, with bright bitterness and berry acidity, transforming into juicy finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9-10 times.
This tea resembles black Liubao tea from Guangxi rather than Yunnan Ripe Puer. Good choice for adventurous and strong flavor lovers.