Annual Danzhu from the first harvest of old tea trees on Wuliang mountain. Don't judge tea based on appearance because yes, it is all what those trees have. Mixture of wild varietal and huang pian in presence , that gives the most complex taste you can get from that area. You might experience slight smoky impression in first couple of infusions , just ignore them because...continue below...
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|Origin||Wu Liang Shan|
|Altitude ( m )||2200|
|Tea Material||Ancient tree ( Gu Shu )|
...that will clear out and the typical chrysanthemum with lavender notes will start to open up your nostral preceptors when sugar starts to coating your tongue. In matter of fact , this tea starts to open up after 3rd infusion and roller coaster begins around 5th. Please do punish it with harder steeping when reaching 8th infusion , you get some bitter front but honey and fruity aftertaste will stick on your tonsils then. This year Lea has decided press it into the 357g cake.
As every year , the maocha from around 300 years old tea trees comes is in separate bags ( 1 bag - 1 tree ) , but we mix them all together in order to get an unique product.
An unique tea made from one single old white tea tree and processed the exactly same way as pu-erh tea. So technically speaking this is the Real White Pu-erh Tea! ( Read more about white pu-erh teas on market in our blog in Tea Review section here )
Ancient tea trees on Wu Lianng Mountain
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