This is classical aged shu phuer made by Pu Wen Plant which is oldest in Xishuangbanna. The plant possesses 650 hectares of the highlands plantations in the natural resource Zhi Wu Wang Guo (The kingdom of plants). This place is considered to be the legendary motherland high tee treas.
The cha bing is well compressed, homogeneous, easily crushed by phuer knife. There are dark brown twisted leaves and bright red buds.
The aroma of dry tea is mellow, deep with woody tones.
The infusion is deep brown color.
The bouquet of brewed tea has woody and nuts tones with the tints of dry berries and chocolate. The taste is rich, velvet with berry sour taste the chocolate nuance. The aroma is mellow, calm, with the notes of nuts and oak moss. The aftertaste is velvet.
Brew tea with 100°Сwater in yixing teapot for shu phuers or in thick-walled ceramic gaiwan. Take 6-8 gr of crushed phuer for 120 ml volume dish. Infuse first brewing for 10-15 seconds, after shed few times no infusing. Each next brewing can be infused a bit longer, maximum time is 2 minutes. Make 4-5 brewing more this way. The boiled tea gets more deep and “volume” taste.
The tea effect is tonic and concentrating, tea stimulates mind and physic activity.