Sheng Pu Erh Wuliang Zhi Cong Organic, AAA, 2014

Another tea with a ponderous, ancient name: "The Greatest of the Countless Mountains" – it also stands out with the modern label "organic." This means that the raw materials from the Wuliang Mountains used for it were not treated with pesticides. Less of this tea is harvested than non-organic tea grown in the same area, which is another reason it's more expensive.

The tea cake is a bit unusual in weight: 400 grams versus the usual 357. Its taste and aroma are truly intriguing, and for some, it truly will be "the greatest." You just have to try it for yourself.

The pressed dark green and reddish leaves smell of peach and chamomile; when warmed, it smells of mint and the air after rain.

The infusion is pinkish-orange with the aroma of clover, milk corn, and herbs. The taste is tart and herbal, with a slight bitterness, crisp and refreshing. It features notes of peach, raspberry, lemon peel, and zucchini, with a hint of grapefruit bitterness. It leaves a sweet aftertaste.

The tea gently relaxes, then invigorates.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.