China Xi Gui 300 years ancient tea tree loose leaf raw puerh 2019

The aroma of this China Xi Gui 300 years ancient tea tree loose leaf raw puerh 2019 dry leaves sitting in the heated rinsed teapot is fruity, and this transfers to the gongdaobei once poured into the cup.
The aroma sweetens to apricot and a hint of darjeeling’s muscat.
10 to 15 second infusions produce continuous fruity notes with slight astringency. This is not overwhelming though, and leads to the nice cooling mouth feel.

It will be interesting to see how this tea ages, as it is loose leaf that may not age in the same way a compressed cake would.

The chaqi is quite vibrant too – will this mellow and/or calm with aging?

Available in 50gm pouches

Recommended Infusion instructions:
Boiling but not boiled water (100 degrees Celsius – fish eyes bubble size, see Tea Making for more info)
6-8gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 10-15 seconds
Infusions 4 to 6: 15-20 seconds
Infusions 7+: 20 – 30 seconds