“Bada Hanizu Shu Puer Cha” was made in Badashan Mountains area (Xishuangbanna County) by the Hani people. The shoots of straight-trunk tea trees were used as a raw material; spring harvest of 2022.
In appearance: medium-sized, dark brown tea leaves, twisted along the axis and their fragments. The aroma is restrained, woody-balsamic with an earthy note. The infusion is transparent, chestnut-colored.
The flavor profile of the ready-made tea is mature, multifaceted, woody-balsamic, with fruity, nutty, spicy and earthy notes. The aroma is complex, woody-balsamic. The taste is dense, silky, sweetish, a bit tart, with nuances of spices, bergamot sourness and minty aftertaste.
Steep the tea in a hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is 30 seconds. After that do short steeps (10-15 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea 8 times.
The effect is warming and tonic.