“Longevity” is made of spring tea shoots, collected in Lincang County in 2016.
In appearance: large, twisted dark brown leaves, yellow-reddish buds and thin cuttings. The aroma is mature, nutty. The liquor is transparent, yellow-chestnut color.
The brewed tea has mature, nutty bouquet with hints of wild herbs and wood resins. The aroma is deep, viscose, nutty accent. The taste is rich, saturated, velvety, with a tender 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.
“Longevity” is a right choice for everyday tea breakes: saturated and fragrant. The effect is warming, soft tonic.