Shu pu-erh from Xishuangbanna, Bulangshan mountains, 2008. Material from ancient tea trees. Traditional Menghai medium fermentation. Dry leaf dark brown with golden tips. Aroma of honey, sticky rice and aged shu pu-erh. Taste is smooth, thick, sweet, with caramel and honey notes. Clean, long aftertaste. Holds many infusions.
Brewing: Boiling water 100 °C 8-10 g per 120-150 ml First infusions 10-20 sec Increase gradually 10-15 infusions
