Hand-pressed Sheng Pu Erh, year of production 2003.
Tea cake of medium density can be easily decomposed into a brown tendril of twisted leaves with thin saplings and silvery buds. Aroma restrained, subtle, woody, with a faint hint of tobacco. Clear ochre-colored infusion.
The bouquet of the finished tea is ripe, varied, fruity and balsamic with notes of apricots, dried plums, dried apples, herbs and wood resins. The aroma is complex, fruity and balsamic. The taste is dense, soft and smooth, silky, with a slight astringency of grape skins, nuances of spices and a long aftertaste.
Quite economical to brew: 4-5 grams per 100 ml of water (92-95°C). The first pour takes 15 seconds, then gradually increase the exposure. Lasts up to 10 brews.
The state is strong, meditative, contemplative. Sheng exclusive for special occasions.