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. The combination of it being old tree, extremely wild, and high altitude, all contribute to the incredibly unique sweetness and light floral notes, as the plant is under stress of altitude (ideal for tea plants), and also surrounded by more bio diverse habitat, and mineral rich soils. There is quite hardly anything like it on the western market, where people have developed a palette for very smoky and bitter, abrasive raw Puerh teas, which comes from smaller bushes and is hardly palatable— thinking that’s just how raw Puerh actually is— not knowing the best form of it should actually be very floral and sweet, and not quite as abrasive.
Characteristic Tasting Notes:
- Returning Sweetness, Floral, Cooling/ Tingly, Peach Skin.
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).
Western Brewing Method:
- Place 2-3g of tea (about 2-3 tbsp) in a straining device inside a mug, fill with water that’s 188F, steep 5 minutes, and enjoy.