«Dark Leaf» is an excellent young sheng, offering invigorating mouth experience! It contains everything necessary for long-term ageing.
Dry leaf: large, dark-green flagella of twisted leaves.
The fragrance is fresh and tender, deep, floral- herbaceous.
The infusion is transparent with white grapes hue.
Taste and aroma
The bouquet of ready-made tea is vivid, fresh, multifaceted and herbaceous, with floral, nutty and fruity notes.
The aroma is intensive and floral-herbaceous.
The taste is full-bodied, sappy, oily, sweet and a bit tart, with light citrus sourness and lingering finish.
«Dark Leaf» was made from the first spring shoots of thousand-year-old tea trees with dark leaves (Da Hay) in March 2020 in Younde District (Lincang County) in the Northwest of Yunnan Province.
Brew the tea with hot water (80-95°C) in a gaiwan or a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short infusions (just for 1-2 seconds), increasing the infusion time for each subsequent step, if necessary. You can infuse the tea up to approximately 12 times.