“Gorgeous Dai Tea” is produced by Changtai company. The raw material consists of leaves and buds of old tea trees that were harvested in the Yiwu Mountains. Dai people are an ethnic group that lives in the Wuyi Mountains for a very-very long time. Tea harvesting and production is their traditional work.
Dry cha bing, tea cake, is 357 gram weight. It is easily crushed by fingers into the large twisted dark-brown tea leaves and buds. The aroma is mellow with a fruity, woody and smoky tones, that comes due to the first production stage of smoking on the wooden charcoals. The clear liquor has nutty-rose tint.
The bouquet of brewed tea is full-bodied, mellow, with fruity, woody and smoky tones and prunes and dried apricot overtones. The excellent taste is mild, smooth, rich, silky with refreshing fruity sour nuance. The aroma is very rich, floral and fruity. The long lasting aftertaste is sweet and pure.
Chang Da Hao is brewed with 95-100°С water in yixing teapot for raw puers or in gaiwan. Take 3-6 grams for 100ml vessel. Make quick infusions and increase the infusion time gradually. Brew this way 15 times.
This is an excellent raw puer. It has strong tonic effect and “shan qi”, literally “mountain breathing”. And it has the perfect taste and long lasting meditative effect.
