They are from Jingmai mountains big tea trees. Big tea trees are about 30-100 years in Xishuangbanna, China.
The tea are pesticide free.
They have long roots and they grow down deeply in the soil to get more mineral and nutrition. That is why ancient Pu-erh Tea is more valuable than bush tea.
12 years naturally fermented. It has signature orchid aroma and mellow sweet.
7g can brew over 15 times. Every brew is about 100ml bioling water.
1st brew, 3s rinse the tea
2nd brew to 5th brew, 5s
after 6th brew, can add on 5s after every brew.
EYES - DRY LEAF
Light brown, grey and dark green leaves.
NOSE - DRY LEAF
Sweet vegetable, oak aged port and raisins.
NOSE - WET LEAF
Honey wood, smoky and raspberry jam.
EYES - LIQUOR
Clear Golden orange.
MOUTH - TEXTURE
MOUTH - TASTE
Honey, mushroom, cedarwood, cigars and pine tree.
NOSE - EMPTY CUP
Orchid, concentrated dried jujube, tobacco, honey, lily and dark caramel
MOUTH - FINISH
dry to sweet.
EYES - WET LEAF
Auburn and khaki green leaves.
Very relaxed and easy going.
Da Ye Zhong
Jing Mai, Yunnan, China
PICKING & PROCESSING
Bud and up to three leaves
P.S.If you want to have tea ceremony and to know how to brew this tea or store the tea cake with the right way, please contact us. We would love to come over and tell the whole story to you.