Blend of spring 2017 and autumn 2016 harvest from young and old trees ( 100-150 years age ) growing in the mountains at 2000 m.alt . near to Myanmar borders. Tea has been processed in Nuo Fu village by La Hu people. The "mao cha" has been stored in Kunming till autumn 2018 and then pressed by Yunnan Craft Tea company. Brewed tea can hold the sweetness around 10 -12 infusions before gets weaker.
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|Origin||Jing Mai Shan|
|Tea Material||Arbor tree ( Qiao Mu )|
|Altitude ( m )||2000|
|Year||2016 - 2017|
|Season||Mix - Spring / Autumn|
We found out that these high altitude tea leafs are friendlier when lower temperatures are applied ( around 90C ) and around 4-5 steeping bitterness will emerge which diminishes around 8th infusion. Of course those aspects could be variable based on water temperature and steeping times.
There is not much to tell about the tea tasting notes as it could be very individual, so please do not hesitate and order a sample first. However, there is a story behind this tea to tell , which is in our blog Pageoftea - Pu-erh Tea Sanctuary
Sweet and balanced
This tea even young, but has a balanced character. Well stored, has kept the fruity aroma with little flower bouquet smell.
As usually I started the session with 85C steepings for 22-27s /4,5g tea for 80-100ml NORDA water/.
After the 5th infusion started to rise water temperatures to 90Celsius and up to 100C for the last 7-8-9-10th infusions.
The tea holds the fast emerging sweet aftertaste, bitterness changes fast to sweetness, astringency is not much and not disturbing. The freshness comes in front mouthfeel which goes along the whole session.
I like this tea much, the effect is calming and focusing and gently refreshing. Has a medium thickness with good salvia producing effect.
I can recommend, for those who like the fresh and fruity, Shengs with sweetness.