Qin Sheng (Sheng Puer from Mount Badashan, 2022)

In a dry form: large, brown twisted leaves with long, thin stems, silver-beige buds. The aroma is delicate, herbaceous with floral and smoked notes. The infusion is transparent, with a light grape hue.

The bouquet of ready-made tea is fresh, herbaceous, with floral, nutty and fruity notes. The aroma is gentle, herbaceous. The taste is full-bodied, oily, tart, with a delicate citrus bitterness, sourness of green apples, nuances of spices and a juicy finish.

Steep the tea in a hot water (90°C) in a gaiwan or a teapot made of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is 15 seconds. Then do short steeps (5-7 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7 times.

The effect is refreshing, soft tonic, harmonious.

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