Qiao Mu Huang Sheng Cha Bing (2007)

Sheng Puerh from the Changning Mentong Yinshan factory. Shoots from the tea bushes of Mount Yinshan (Baoshan county) from the 2007 harvest were used as raw material.

The 335-gram tea of medium density separates easily into twisted brown leaves, buds and fine stems. The aroma is intense, woody-balsamic with an earthy note. The liquor is clear, with a dark amber hue.

The bouquet of the brewed tea is mature, woody and herbaceous, with earthy, balsamic and fruity notes. The aroma is complex, fruity-balsamic. The flavour is rich and smooth, silky and sweet, with a woody astringency, a fruity tartness and a long finish.

Brew the tea in hot water (95°C) in a gaiwan or a porous clay teapot. The ratio is 5-6 g per 100 ml. The first infusion lasts about 10 seconds. Then make short infusions (2-3 seconds), increasing the steeping time for each subsequent infusion if necessary. The tea can be infused up to 10 times.

“Qiaomu Huang Sheng Cha Bing” is an excellent example of an aged tea with a varied taste and a slightly invigorating effect.