“Stone Flower” is made in Bulanshan Mountains (Menghai County) by the original ancient recipe (with glutinous rice flour).
In appearance: middle size agglomerated lumps of small twisted dark brown leaves and yellow-reddish buds. The aroma is spicy-sweet. The liquor is transparent, red-brown color.
The brewed tea has matured, spicy-herbal bouquet with hints of ginseng and licorice. The aroma is aged and complex, spicy-herbal. The taste is rich, saturated, definitely sweet, with a delicate bitterness and sourness, transforming into sappy 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 6 g per 100 ml. The first infusion should last for 15 seconds. After that make 3-5 seconds infusions, increasing the holding time with each subsequent step if necessary. You can repeat this brewing method up to 8-9 times.
Original ripe puer with an unusual, sweet taste and warming, mild tonic effect.