Puhua is located within a deep mountain at an altitude of 2,000 meters, and the early climate is cloudy, warm, and humid. One hundred-year-old trees are surrounded by the primeval forest of the tea mountain, with soil rich in minerals. This area adopts the pure ancient method of sun drying (Ri Shai 日晒), which necessitates more than 10 hours of sunlight, and has very high weather requirements. The oxidation level of the mao cha (raw tea) is lower, producing a lively verdant taste reflecting the cake’s young age. The older generation of the trees balances this playful immaturity with depth in flavor and aroma.
Origin:
Mengla, Yunnan, China
Cultivar:
Production:
17 April 2019
Flavor Profile:
Loquat syrup, roses, tobacco, leather, slight astringency, thick soup, sweet, ripe bananas
Servings:
Sampler: 4 x 5g
Cake: 80 x 5g
Net weight:
20g sampler / 400g cake
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