Sheng Puerh from Changning Mentong Yinshan Factory. The shoots from the tea trees of Yinshan Mountain (Baoshan County) of the 2007 harvest were used as raw materials.
335-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is intensive, woody-balsamic with an earthy accent. The infusion is transparent, with a shade of dark amber.
The bouquet of the ready-made tea is mature, woody-herbaceous, with earthy, balsamic and fruity hints. The aroma is complex, fruity-balsamic. The taste is rich and mellow, silky, sweetish, with woody astringency, fruity sourness and lingering finish.
Steep the tea in a hot water (95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Qiaomu Huang Sheng Cha Bing” is аn excellent sample of aged tea with a multifaceted taste and mild tonic effect.