Sheng puer «Jingmai Mountains»was made from the spring shoots of plantation tea of Puer County.
The teacake of 357 grams composed of brown, flagellum twisted leaves with thin cuttings and silvery-beige tips. The fragrance is intensive, floral-herbaceous. The infusion is transparent with white grapes hue.
The bouquet of brewed tea is fresh, herbaceous, with woody, floral and nutty notes. The fragrance is calm, floral-herbaceous. The taste is full-bodied and sappy, a bit tart, with light fruity sourness and lingering finish.
Brew tea with hot water (75-95°C, the lower the temperature, the softer the taste) in a gaiwan or in a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 5 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.