This tea cake is composed of brown, twisted leaves with delicate stems and silvery-beige tips. The fragrance is intense, with woody and herbaceous notes. The infusion is clear with a hint of white grapes.
The brewed tea offers a fresh and complex bouquet, blending woody and herbaceous tones with nutty, mushroom, balsamic, and fruity notes. The aroma is rich, carrying herbaceous, floral, and mushroom hints. The taste is full-bodied and sap-like, with a touch of sweetness, fruity tartness, spicy nuances, and a lingering minty-lemon finish.
To brew, use hot water (85-95°C) in a gaiwan or a porous clay teapot. Use 6-7 grams per 100 ml. Start with a 10-second steep, followed by brief infusions of just 1-2 seconds, gradually increasing the steeping time as needed. This tea can be steeped up to 10 times.
Wild trees Sheng Puerh Tea. Thailand tea forest project, spring 2023 (357g cake) is a young pu-erh with a lively, multifaceted character and a fragrant aroma. With proper storage, it will only improve with time—if it isn't enjoyed right away.