In appearance: large, curved, brown flagella of twisted tea leaves and buds with thin cuttings. The aroma is restrained, woody-balsamic with a berry note. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh, multifaceted, woody-balsamic with floral, nutty, spicy and berry notes. The aroma is intense, complex, spicy-floral. The taste is rich, smooth and sweet, oily, with berry sourness, nuances of spices and a juicy, lemon-mint finish.
Brew tea with hot water (90-95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 15 seconds. After that do short steeps (just for 3-5 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Vietnamese sheng puerh, thousand-year-old trees” ia an excellent tea – bright, multifaceted and meditative.