“Five Flavours” is made of spring tea shoots, collected in Lincang County in 2009.
In appearance: large, twisted dark brown leaves, yellow-brown buds, thin cuttings and agglomerated lumps of its fragments. The aroma is mature, nutty. The liquor is transparent, chestnut color.
The brewed tea has mature, nutty bouquet with hints of wood resins, rustic bread, dried fruits and scented herbs. The aroma is deep and viscose, warming. The taste is saturated and complex, velvety, opens gradually, changing from soft and sweetish to juicy, with notes of berries and spices.
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 6 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.
“Wuwei” is recommended to shu-puer сollectors and сonnoisseurs. Perfect choice for relaxing tea party.
