High mountain Sheng Pu Erh mao cha from Fengqing county (Lincang county), spring harvest 2021.
Medium-sized, olive-gray tendrils with twisted ends with silvery fluff. The aroma is intense, floral and herbal with a hint of smoke. The liquor is clear, with a tinge of white grapes.
The bouquet of the finished tea is fresh and lively, spicy and woody, with floral, smoky, tobacco, nut and berry notes. The aroma is high, floral and herbal with a hint of smoke. The taste is full-bodied and lively, a bit tart and sweet, with delicate berry acidity, spicy nuances and a refreshing finish.
Brew the tea with hot water (80-90°С) in a gaiwan or in a teapot made of porous clay. The proportion is 5 g per 100 ml. The first steeping time is about 8-10 seconds. Then make short steeps (for 2-3 seconds only), increasing the steeping time with each step, if necessary. The tea can be brewed up to 8 times.s