A sweet and nutty aroma is the first hint of these wild forest sheng pu leaves, delicately picked by hand in our precious land, on Nannuo mountain.
Their inebriating aftertaste is reminiscent of a fresh breeze after a furious storm: this vigour is the result of the remarkable endurance of the wild forest in the face of a severe drought delivering to your cup its strong will to live, and its enchanting fruity aroma. The first brews already produce a note of underwood, bark and moss, which tells of its aging process, while a hint of freshness persists in the aftertaste, indicating future flavor evolution.
The wrapping paper of this cake features a painting from the masterpiece Flora sinesis by Polish missionary Michael Boym. In the description of this illustration, we were surprised to encounter a Poria cocos (茯苓 fúlíng), an edible fungus used as a herbal medicine in Chinese tradition. The sweet and delicate aroma of this tea reminds us of the numerous medicinal plants and mushrooms found in Yunnan, which has earned the province the title of Kingdom of Plants. Year after year, the flavor of these tea leaves reflects the same variety of herbs and underwood.
The Bamboo Ti is the best way to store these pressed leaves, allowing them to slowly mature and reveal new and ever-changing flavours.
Farmed, harvested, processed, and distributed by Eastern Leaves.
EASTERN BREWING
Quantity: 1 gr. of tea every 20 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with 10-15 seconds for the first two brews. Increase with each following brew as needed.
Water temperature: 95-100°C
Number of brews: 8-9
WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 95-100°C
