Spring leafs from tea bushes growing on Wuliang mountain in approx. 2400m alt. Processed and hard pressed into the 7g mini tuo cha by Nanjian tea factory which owns mentioned plantations. It takes 2-3 steeping get the crushed and hard pressed leafs release right amount of "juice" but then you have to be fast with brewings in order not to get hard bitter tea soup which is generally sweet ish.
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|Tea Factory||Nanjian Hei Long Tan|
|Tea Material||Bush tea ( Tai Di Cha )|
Scent of spring Bi Luo Chun would suggest significant 'qing wei' which also appears in taste. We had a chance to compare with only 1y old same mini tuo and the green taste is gone. The tea liquor has proper 'ba qi' which could be gentled with lighter infusions , but if you are not afraid of bitterness aftertaste will reward you with honey sweet throat sensation. Do not expect some 10 times infusions, it's just a 'tai di cha' but quality / price ratio is a good deal. Due to the character of the leafs it's easier to brew it in some tea infuser rather than in gaiwan or teapot.
This tea comes directly from Nan Jian Tea Factory.
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