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• Author: Gerald Tiffany
  Origin: Dai (Xishuangbanna) Harvested: Early 80s Producer: CNNP Sheng Beeng Cha Dry leaf appearance: lightly compressed grey leaves with some brown. Wet leaf appearance: bright red and some blood-black. Vessel: 4.3g of leaf in 4oz beloved Yixing pot with Heart Sutra inscriptions 15s rinse, 20s rest. Infusing temperature: Very low boil, light seethe, shrimp eyes. 1st Infusion, 15s. Color: liquor deep red, almost burgundy. Very clear. Aroma: Herbal notes and wood. First hot sip: Mellow tastes, little initial sweetness, some mushroom. The predominant flavor is hard to name. I think it is oak leaf and spring water. Very pleasant. 2nd Infusion, 10s. Deeper red, very intense, very clear. Almost like red wine. Aroma: Strong of deciduous forest and sandstone rocks after a rain. First hot sip: Intense wood and dry earth. This is truly exceptional. This pu

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