“Early Spring” ripe puer is produced by Wang Xia Factory, the Simao urban district. The raw material is young spring tips of wild growing Puer tea trees harvested in 2008.
The cha bing, tea cake is 357 gr weight, middle-density and easily crushed. It consists of dark-brown twisted leaves and thin stems. The aroma is mature, woody and fruity. The infusion has an intensive chestnut tint.
The bouquet of brewed tea is mature, woody, with prunes, dried berry, rye bread and damp leaves tones. The tea has warm, fruity and corny aroma. The taste is mild, dense, sweetish, smooth with light nutty bitterness. It has a nice rich aftertaste.
Zao Chun is brewed with boiled hot water, 95-100°С, in the yixing teapot for ripe puers or in the ceramic gaiwan. Take 6-7 grams per 100 ml vessel. Make quick infusions and increase the infusion time gradually. It can be brewed 8-9 times this way.
This is a nice choice for the everyday tea time. It has warming, soft tonic and meditative effect.
