Sheng Pu erh from Xigui village, Manlushan region, Lincang. Dark green leaves with twigs and interlaced buds. Light yellow color of the infusion. Tea to be boiled or brewed in a teapot.
Fresh, cool aroma of dried leaves with notes of vanilla and whipped cream. The heated tin adds fruity and herbal notes to the confectionery notes. It reminds me of rhubarb in sugar - herbal acidity and sweetness. The taste is silky, sour like a cherry plum, slightly tart when swallowed. It leaves a sweet aftertaste.
Simple in taste, but immediately eye-opening. In bottlings it is indistinct - flat, empty flavor, but when cooked it will shine.