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This Pu-erh is called "Jing Mai Chun Liao Cha" (景迈纯料茶) - Jing Mai Mountain Pure Material Tea.
The cake is stunningly beautiful! It is made of unique tealeaf entirely covered with soft fluff. It is full of buds, too. The cake is manually compressed so the level of applied pressure is negligible. It is easily broken by hand. This helps to preserve the integrity of leaves in your teapot.
The aroma of dry tea leaves is sincere and joyful. Pronounced prunes, pronounced nuts, pronounced sweetness, a lot of honey.
The infusion releases forest, meadow, floral aromas, a little “greenery” and wood. Each of these flavors is clear and individual. All together, they form a balanced symphony.
Colour of the brew is golden yellow. The brew is transparent, but if you look closely, you'll see a number of microscopic translucent furs. This is normal. This is because the tea contains many top buds.
The taste of this tea is remarkable! We don’t know how else to say this. It plays up to the flavor. They play together. And on the same level. Without sourness. Without excessive tannic levels. Soothing, velvety. This tea is surprisingly easy to drink.
The tea leaves a fabulously long aftertaste and this particular delicate and rare emotion for something highly sophisticated yet very honest.
|Place of origin||Yunnan Province|
|Steeping temperature||95-100 ˚C — 203-212 ˚F|