Spring harvest from Mengku young arbor tea trees. Combination new concept of processing "xin gong yi" ( more in blog ) and storage in the place of production , helped to tea leafs loose some astringency which would be normally much stronger in this type / age of tree. Transformation / aging from very green estate is already in taste and with right brewing technique can achieve very sweet infusions
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|Tea Material||Arbor tree ( Qiao Mu )|
Brewed at 95˚, with 10s-15s- etc infusions.
Very pleasant "sweet with a strange type of sour" mid- to after-taste on the sides of my tongue, almost by the lower sides of the tongue.
That smokey taste I am not a fan of if too strong in sheng is here so subdued you have to "listen" for it to appear, and so then it is in the right quantity and part of the balance and on the opposite end of overpowering.