The 200-grams teacake is composed of brown, flagellum twisted leaves with thin cuttings and silvery-beige tips. The fragrance is intensive, woody-herbaceous. The infusion is transparent with a shade of white grapes.
The bouquet of brewed tea is multifaceted and fresh, woody-herbaceous, with nutty, mushroom, balsamic and fruity notes. The fragrance is rich, herbaceous with floral and mushroom hints. The taste is full-bodied and sappy, sweetish, with fruity sourness, spicy nuances and lingering minty-and-lemon finish.
Brew tea with a hot water (85-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Thai sheng pu-erh from the wild trees of Banlao village» is an excellent young pu-erh – lively, multifaceted and very fragrant. Properly stored over the years, it only promises to get better (if it avoids the fate of being drunk immediately).