“Tea Heads – Old Fragrance” is made of spring tea shoots, collected in Menghai County in 2004.
In appearance: large agglomerated lumps of yellow-reddish buds and small twisted dark brown leaves. The aroma is mature, nutty with fruity hint. The liquor is transparent, reddish-brown color.
The brewed tea has mature, multifaceted bouquet with hints of dried fruits and nuts, chocolate and berries, wood and herbs. The aroma is aged and complex, viscose, nutty with dried apricots and prunes notes. The taste is rich and smooth, saturated, velvety, sweetish, with a delicate bitterness and sourness, transforming into lingering, sappy aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°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 brew should last for 15 seconds. After that do short brews (just for 3-5 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.
“Tea Heads – Old Fragrance” is a right choice for shu-puer connoisseurs, perfectly balanced both in taste and in impact, which gives rise to a feeling of warmth and inner comfort.