Origin: Meng Hai Town, Yunnan Province
Harvest: 2015 spring tea, tender 1 sprout and two leaves of original old tea trees
use Zisha clay or porcelain teawares to brew 8 rounds at 100℃, tea:water 1:40
- dry tea is brick shape with suitable tightness, lustrous yellowish dark green color, showing white hair
- reddish orange color tea soup, clear and bright
- pure and mild, fruity fragrance
- mellow and brisk tastes with sweet aftertaste, showing a hint of “aged rhyme”
- wet tea is fat and thick, greenish yellow
Pu’er 普洱 [pǔ ěr] tea has also been lauded as the “drinkable antique”. The flavor and color of raw Pu’er Tea changes when properly stored over a period of time. Young raw Pu’er: The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes. Young raw Pu’er may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and “sweet” aftertaste, referred to as gān (甘) and húigān(回甘).
There are no reviews yet.