Ye Sheng Gao Shan Ya Bao Hong Cha, AA, 2024
The taste is thick and quite full-bodied, reminiscent of a berry compote made from a mixture of dried apples, cranberries and grape seeds with a slight hint of bergamot. The aftertaste has echoes of baked goods and notes of Yunnan rose.
Dry tea looks very unusual and attractive: purple-red sharp buds, harvested from wild Pu Erh trees high in the mountains, mixed with longitudinally twisted dark leaves. The purple hue in the plant is due to the pigment anthocyanin, which is found in blueberries, rowanberries, pomegranates and other fruits and berries.
When warmed by breath, you can smell the familiar sourness of wild plants, a light smokiness and the aroma of red currants.
The infusion is amber-red in colour. The taste is thick and quite full-bodied, reminiscent of a berry compote made from a mixture of dried apples, cranberries and grape seeds with a slight hint of bergamot. The aftertaste has echoes of baked goods and notes of Yunnan rose.
The effect is pleasant, with a slight relaxation and clarity of mind.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 4-5 g per 100 ml water
Brew in short infusions of 20-30 seconds, gradually increasing the time by 10-15 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: clay or ceramic teapot
- Water: 90-95°C
- Ratio of dry tea leaves: 2 g per 250 ml of water
Infuse for 3-4 minutes
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