Sheng Puerh from Changning Mentong Yinshan Factory. The shoots from the tea trees of Yinshan Mountain (Baoshan County) of the 2009 harvest were used as raw materials.
360-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is intensive, woody-balsamic with a fruity accent. The infusion is transparent, with a shade of dark amber.
The bouquet of the ready-made tea is mature, woody-and-fruity, with balsamic and herbaceous hints. The aroma is vibrant, fruity-balsamic. The taste is rich and strong, silky, sweetish, slightly spicy, with juicy woody astringency, herbaceous bitterness, sourness of green apples and a refreshing aftertaste.
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 5-7 seconds. After that do short steeps (for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Qiaomu Qi Zi Bing” is especially recommended for those who prefer rich “fruity” flavor.