This is one of the smoothest and more floral raw Puerh Maocha’s we have ever tasted. It is incredibly complex, with a cool minty approaching sensation that coats the mouth, and then crashes and transmutes into a thick and soupy, viscous brew, with incredible sweetness, and no astringency— leaving this sensation of returning sweetness, known as “huigan”, in your tastebuds for hours after the tea has been drinking— and irreversibly embedded in ones memory.
Water Temp: 188-192F
Amount: 3-5g of tea/ 100ml Teapot
1st Infusion: 5-6 seconds.
2nd Infusion: 5-6 seconds.
3rd Infusion: 5-7 seconds.
4th Infusion: 8-10 seconds.
5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).