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Tasting notes:
soft, clean, rounded. The first cups contain honey, dried fruits and fresh apples. Impact: meditative, intoxicating. Immerses you in the palette of tastes with your head.
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Aged, mature Sheng from ancient trees from the mountainous region and Wu with a classic taste profile for this area. 14 years of storage in a warehouse, with an ideal, controlled moisture balance, have largely determined the character of this tea.
Aroma: honey-dried fruit, tobacco, camphor, multi-faceted.
Taste: soft, clean, rounded. The first cups contain honey, dried fruits, and fresh apples. They change to nutty, camphor, and even tobacco notes as the tea continues to unfold. No sharpness — just zen.
Effect: meditative, intoxicating. Immerses you in the palette of tastes with your head.
Production: 2008, Mountains and Wu, Mengla County, Xishuangbanna County, prov. Yunnan, China.
Traditional tea preparation
Chip the cake carefully with a pick or Pu’er dagger.
Add 7g - 8g to a Gaiwan or Gongfu teapot (150ml-200ml).
Use 212°F boiling water.
Rinse leaves for 5 - 10 seconds. Decant and discard this rinse infusion.
Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor each round's flavors.
Decant the 1st, 2nd, 3rd, and 4th infusions after 10 - 30 seconds. The tea infuses fast and strengthens at the beginning of the session. Brew the tea several times until the taste weakens.
Increase the infusion time to your taste preference after becoming familiar with the tea. Bitterness, strength, power, and the presence of Qi come out in later brews with increased infusion time.
