“Tea Heads from Yaolou” is made of spring tea shoots, collected in Menghai County in 2016.
In appearance: large agglomerated lumps of small twisted dark brown leaves, yellow-reddish buds and thin cuttings. The aroma is mature, nutty. The liquor is transparent, chestnut color.
The brewed tea has mature, nutty bouquet with hints of dried berries, wood resins, baked chestnuts and autumn leaves. The aroma is deep, viscose, nutty accent. The taste is rich, saturated, velvety, sweetish, with delicate bitterness and sourness, transforming into sappy finish.
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 g per 100 ml. The first brew should last for 10 seconds. After that do short brews (just for 1-2 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 10 times.
“Tea Heads from Yaolou” is a right choice for everyday tea breakes: rich, saturated and fragrant. The effect is warming, soft tonic.