Pretty tea from the first shoots in spring, from trees that are 300-500 years old
These trees were created by the fallen tea seeds. They are in a wooded area and grow without human intervention.Picking is done by farmers climbing their trees and picking the young leaves. These are the bud with 2 or 3 leaves.
The trees grow in a place where the tea farmers only come to pick in the spring because they grow in such a remote place. There are no roads making access difficult. This leaves nature untouched. The trees are left to their "fate" and are not overplucked
The Bai Ying Mountain is a tributary of the wider Wu Liang Mountains. Here you can still find lots of (centuries) old tea trees. The trees grow high on the northeastern part of the mountain so there is plenty of sunlight all day and it is cool at night. The Lan Cang River runs close by so the fog rises from the river, forming clouds and mist from which the tea plants get their quality.
The tea leaves are sun-dried, they were picked in 2019 and pressed into a cake on April 15, 2022. The cake is not so tightly pressed so you can easily peel off leaves. In doing so, you can already smell the lovely fresh aroma of the tea.
The infusion is complex, already after the third infusion. Soft, subtle fruit, woody, full and rich with a nice aftertaste.
This is a young Raw (Sheng) Pu Er but still has all the nice silky mouthfeel!
Well kept, this cake has a lot of potential to agen.
- Origin: China, Yunnan (south-west China)
- Region: Lincang, Bai Ying Shan Village
- High altitude: 2000 meters
- Cultivar: Da Ye, Yunnan big leaf
- Harvest period: Late March 2019 (2022 to cake pressed)
- Infusion: Soft yellow
- Roma: White grape, light apricot, slightly woody and subtly spicy, wild honey, soft floral (orchid)
- Flavor: Smooth, complex subtly sweet and fresh
- Body: Rich, full
- Gradation: High End
- Caffeinated: Yes
- Organic: No
Gaiwan or Yixing pot: 5 grams | 110 ml soft water | 95- 100℃ | Tea rinse 5 sec, first 3 infusions short draw time 30 sec, then 40-70 sec.
