1 reviewripe, sweet fruit, distinct darjeeling tones, wild honey, enjoyable aftertaste of overipe grapes
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Tea smells after wild fruit marmalade. The color is darker – as it is the second flash. Distinctive taste; multiple infusions are possible, very stimulating. I can recommend this tea.
I prefer stronger taste… qaiwan 120ml, 7g of tea, water 100°C, first infusion 20s/5s/10s/15s/20s/25s
2 reviewsOne of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%) high mountain (Gaoshan Benshan) oolong, carefully processed in early October. This tea comes from Xiping village(西坪). Emerald green rolled leaves have slightly orange fragrance. Full-bodied and complex with oily texture and floral sweet aftertaste. Benshan = Source Mountain Cultivar : Ben Shan（本山）
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After steaming in the gaiwan it produces mild and fresh smell of oolong tea. Infusion has light green colour, it is obvious that it is low oxidised oolong. Smell is mild and fresh. Taste is pleasant, full with taste of flowers, but very mild and fresh. I can recommend this tea, considering the price of $6 per 100g I am, giving 4 stars.
140 ml gaiwan, 7g of tea, water 90°C, steeped for 45sec and gradually prolonged, up to 8 tasty infusions
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„Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“
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