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8 Saturation
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7 Aftertaste
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7 Aroma
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8 Effect
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9 Balance
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7 Body
When dried, the tea leaves smell of a flowery meadow, light raisins, berries, and honey. A warm teapot reveals the aroma of camphor, raisins, and honey, with hints of spring flowers and Turkish spices. Rinsed tea leaves smell of dried fruit and dried cherry leaves. The aroma is sweet, delicate, and rich.
The tea's flavor is slightly tart and strong. Spring flowers and dried fruits are evident, with a slight bitterness that transitions into a refreshing berry tartness. By the fifth steeping, the dried fruits and delicate floral notes gradually fade, and the infusion becomes watery and tart, with a distinct bitterness. The tea lasted six steeps. Recommended brewing utensils for this pu-erh are a Yixing clay teapot, a gaiwan, or a glass flask.
Drinking Kaishunhao Bingdao Lao Shu sheng pu'er leaves a fresh, slightly sweet aftertaste with hints of fruit and grapes. The tea warms well, gently invigorates, and refreshes the senses.
The color of the infusion is yellow-golden with an amber hue and remains this way for a long time, without fading or losing its shades.
Sheng Pu'er "Bingdao Lao Shu" is still a fairly young tea. Its flavor is bold, strong, and powerful. The raw materials used to make this tea are of very high quality, and it will improve with age.
This 8-gram portion of pu-erh tea is convenient to brew quickly, on the road, or at work. The pu-erh infusion will invigorate, refresh the senses, and give strength.
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Name in Chinese
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冰岛老树丸茶 |
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Pinyin
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bīngdǎo lǎoshù wánchá |
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Translation
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Tea ball from old trees from Bindao |
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Country
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China |
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District
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Lincang Prefectural District |
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Manufacturer
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Кайшуньхао (开顺号) |
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Raw material production date
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March 28, 2017 |
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Year of pressing
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2017 |
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Declared weight, g
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8 |
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