📌 Taste :

Soft, rounded, sweet without harsh bitterness; wet wood, nutty density; clean, slightly sweet finish.

📌 Aroma :

Woody, spicy-earthy, notes of dried fruits (date/prune), light camphor, sometimes cocoa/roots.

📌Date of tea production :

April 2009.

📌Effect :

It's calming and grounding, reducing stress while also providing a gentle invigorating effect. It's ideal after meals, as digestive comfort is often noted. It's moderately caffeinated, and feels more evenly balanced than black coffee.

📌Raw materials :

Yunnan large-leaved shaqing.

📌 Origin of raw materials :

Yunnan, large-leaved species. Production - Kunming.

📌 Brewing method :

Gongfu (gaiwan/teapot 100–150 ml):

1. Proportion: 6–8 g per 100 ml.

2. Water: 95–98°C (almost boiling water).

3. Rinse: 1–2 short rinses for 5–10 seconds, drain.

4. Steeping: Start with 8-12 seconds; add 3-5 seconds to each subsequent steeping. Lasts 8-12 steepings; you can increase the temperature/time slightly later.

5. If the taste is too strong, reduce the dosage or steep for a shorter time; if it is too watery, increase the dosage or steep for a shorter time.

📌 Tips:

Break the tea cake/bar into even pieces, avoiding any dust. Let the tea "breathe" for 10–20 minutes before brewing. Use soft water—the flavor will be cleaner and sweeter.