White puer “Silver Buds of old trees” was made by the Da Ye tea company in Jinggu Mountains on the west part of Puer region, Xishuangbanna.
The tea cake of 100 grams, easily disassembled by fingers on large, silky buds, abundantly covered with pile – silvery, pearly-olive and beige shades. The aroma of dry tea is refined, spicy-floral. The infusion is transparent, with light greenish shade.
The bouquet of ready-made tea is light, bright, multifaceted, woody-floral with notes of honey, blackberry, raspberry leaf, green apples, flaxseed, spicy herbs and citrus. The fragrance is delicate and sweet, floral. The taste is sappy and silky, full-bodied, with minty coolness, fruit sourness, spicy nuances and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 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 12 times.
Excellent white Puer – bright, multifaceted and optimistic. In the summer heat, it will perfectly quench thirst and cool the overheated brain, and in winter it will fulfill the outer space with floral fragrances, and give rise the feeling of spring revival.