"Silver Buds» of the first collection ‘2007 from the Badashan mountain (Xishuangbanna tea region).
In the dry form it has small, curved flagella brown leaves and silvery-beige buds. The aroma of dry tea is moderate, spicy and woody. The brew has transparent, light apricot color.
The Bouquet of a brewed tea is severe, voluminous, with notes of balsamic herbs, exotic wood resins and citrus. The taste is soft, dense, sliding, with fine bitterness, cool mint and spicy notes. It is revealing step by step: from juicy and slightly tart in the beginning - to silky and fruity-woody. The aroma is moderate and fruity-woody. Juicy, long, refreshing aftertaste.
Brew it with boiling water under 95-100 ° C in gaiwan or an adobe clay teapot for raw puers. The proportion of tea to water: 3.4 g to 100 ml. Drink after a quick brew slowly increasing the exposure. Holds up to 9-10 brews.
The effect is refreshing, tonic, gathering. This tea opens clean and clear harmonious state of mind, expands the range of perception.
