This fantastic young, wild Sheng Puerh is presented as “mao cha”, meaning it hasn’t been compressed and therefore it maintains the original unbroken shape of the leaves. the leaves come from wild trees that grow at about 2,000 meters elevation in an ancient forest bordering Yunnan in Y Ti, Lao Cai, Vietnam.
This tea was produced by the Red Dao (pronounced Zhao) ethnic minority that live in this area. For this tea they plucked one bud, two leaves and then they were gently pan-fried, lightly rolled and sun-dried in small batches preserving the integrity of the leaf.
This is a wonderful tea to enjoy as Leaves in a Bowl. It has a nice creamy mouthfeel and well-balanced sweetness and bitterness with a long, sweet aftertaste. You’ll enjoy notes of raisins, brown sugar, minerals, dried hay and a floral touch.
You'll find this tea to be very aromatic and intense, and as is typical with nice Sheng Puerh you’ll find it handles many infusions. Early infusions will have a very pleasant bitter-sweetness than rounds out and becomes more and more sweet with each cup. We recommend you prepare at least 7 infusions of this fantastic tea.
Origin: Y Ti, Bat Xat, Lao Cai, Vietnam
Harvest: Spring, 2018
Aroma: tobacco, tree resin, spicy, dry fall leaves, sautéed zucchinis, fresh mountain air after rain, rubber
Flavor: dense, intense, fermented leaves, tobacco, wood, apricot, full bitter-sweetness, long aftertaste
Temperature: 90-100º c
Steeping Time: 30sec; 40 seg; 1min; 1,5min... or just add a few leaves in a bowl and brew as Bowl Tea where you just forget about time.