Jas-eTea

This is maocha (loose pu-erh) was harvested in the spring of 2007 from theNannou mountain region. This tea was specifically harvested in theZhu Linvillage area by the local tea farmers. I have personally sampledthis tea and found that it hasa very short period of astringency quickly followed bya nice sweetness, a wonderful mouthfeel, and a deep wonderfull feeling in the throat. This maocha is especially wonderful because it is all large-leaf, old-arbortea. Many of the trees in these arbors exceed 200 years of age. The age of the tea and the fact that it is from large-leaf, old-arbor trees contribute to the mellow taste of this tea. This maocha is also unique because it has not been mixed with any bush tea. Infusion container: My preference is a gaiwan to appreciate the full breadth and depth of the flavor profile of this tea but a Yixing pot may be used also. Infusion amount: I recommend 6.5 grams per 125 ml of water. Water temperature: Just off of boiling, about 205-210 degrees F. Method: Rinse once for about 10 seconds. Open the Gaiwan or Yixing and appreciate the aroma coming from the tea. Use 15-20 seconds for the first drinkable infusion. Increase infusion times gradually to maintain the desired broth consistency.