Sheng Puer from Menghai Juming Chachang Factory. Shoots of tea trees of Bulangshan Mountain, harvest 2009 were used as raw materials.
345-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is restrained, woody-balsamic. The infusion is transparent, with a shade of yellow ocher.
The bouquet of the ready-made tea is mature, woody-balsamic, with notes of oak moss, spicy herbs, autumn leaves and dried fruits. The aroma is deep and warm, complex, fruity-balsamic. The taste is full-bodied and mellow, tart, sweetish, with a slight bitterness, citrus sourness, nuances of spices and lemon-mint finish.
Steep the tea in a hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Bulangshan Qiaomu” is the right choice to boost your daytime energy.