#06 Měng Sòng Bái Yún Jiān Gǔ Shù 2018 shu puer （勐宋白云间古树）

【Origin and Ecology】
🌏Mengsong Mountain: 1,600 meters above sea level, covered by clouds all year round, tea trees have less than 5 hours of sunshine per day
🌏Soil blessing: red acid soil mixed with granite fragments, the tea soup has a mineral skeleton
🌏Origin of the name: When picking tea, clouds and mist are wrapped around the waist, just like being in the sea of clouds, so it is called "Between White Clouds"

【Core of Technology】
💎Selected raw materials: 2016 Mengsong sun-dried green tea, aged for 2 years to fade
💎Pile fermentation: 2018 traditional pile fermentation, 75 days of precise temperature and humidity control
💎Off-ground storage: 6 years in Kunming dry warehouse, no warehouse smell

【Straight taste】
🍵Soup color: wine red and bright, gold ring can be seen against the light (a sign of high pectin content)
🍵Aroma**: caramel aroma takes the lead, and the end notes are jujube aroma + woody aging rhyme
🍵It tastes bitter like 90% black chocolate, and the sweetness of sugarcane surges into the throat after 3 seconds
🍵Strong body sensation, the back feels slightly hot after three cups (old tea drinkers call it "Mengsong small heater")
🍵Durability: 15 infusions at a time, the tea has a more jujube fragrance

[Aging performance]
✅Current state: bitter and mellow, strong palatability (newcomers are advised to reduce the amount of tea)
✅Store for another 3 years: the bitterness softens, the jujube fragrance dominates, and the soup becomes thicker
✅Ten-year expectation: the medicinal fragrance appears, and the soup color turns agate red (collectors can stock up)

[Brewing tips]
💚1. Tea set: purple clay teapot is the best, porcelain covered bowl is the second choice (use thermos cup with caution!)
💚2. Tea: 8g with 150ml water (reduce to 6g if you are afraid of bitterness)
💚3. Water temperature: 100℃ boiling water, quick in and quick out, the first 3 soaks will be out within 10 seconds