Sheng Pu Erh Mao Cha Mi Xiang, Bingdao, 2013

Sheng Pu Erh tea, produced from high-mountain raw materials from the Bingdao region of Yunnan Province. It has a distinctive honey-candy flavor and a refreshing, sweet aroma with a subtle bitterness.

The dark green filaments have a warming aroma of honey and medicinal herbal infusions: linden, sage, and chamomile. Fruity notes of apricot and persimmon are also present.

The yellow-orange infusion has the aroma of apple juice, peach jam, and flowers. It is distinctly sweet, with a slight bitterness. Key notes include peach, meadow grasses, apple, plum jam, and a hint of eucalyptus bitterness. The flavor is juicy, rich, and evokes associations with a basket of juicy, freshly picked fruit, warmed by the summer sun and enveloping the surrounding area with their aroma. The finish is sweet and fruity.

A very dessert-like tea, on par with some oolongs, but with a much more invigorating effect. It's slightly intoxicating, spreading through the body in a wave of relaxation, but soon returns to the head, filling with strength and inspiration. A delicious, aged loose-leaf Sheng with a clear and predictable taste that even beginners will enjoy.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.