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Tasting notes:
berry with nutty chocolate. Impact: gently and permanently invigorates and tones, a wonderful energizer. Helps on the road. An interesting substitute for coffee is that coffee cheerfulness lasts longer and ends smoothly, unlike coffee, when strength disappears suddenly.
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Pressed tea heads (lao cha tou) from Xing Wen factory, Yun Zhen trademark. Lao cha tou, are formed naturally as a result of sticking and clumping of a tea leaf during wet stacking "in DUI". Most often they are found in loose form, but in this case, they are pressed into a brick, which has a medium-soft pressing.
Clusters of whitish dots may occur on the surface of tea heads - this is a feature of Lao cha tou production, which is dried differently than loose raw materials. Therefore, such post-fermentation traces may remain on them, which disappear over time.
Aroma: thick, sweetly woody, with notes of bitter chocolate and berries.
Taste: soft, balanced, rich, and thick with peasant bitterness, berry, and nutty chocolate shades.
Impact: gently and permanently invigorates and tones, a wonderful energizer. Helps on the road. An interesting substitute for coffee is; coffee cheerfulness lasts longer and ends smoothly, unlike coffee, when strength disappears suddenly.
Production: 2018, Xin Wen Factory (Kit. ), Yongde County, Lincang County, Yunnan Province, China.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
