Sheng puer "Zi Ya" (Purple Bud), 2013, 380 g.

The pressing is not dense. The leaf is dark, with a purple tint, looks older than its years, but this is due to the raw materials. Each tea tree contains flavonoids responsible for the purple color, anthocyanin. The more acidic the environment in which the tree grows, the browner and more beautiful the leaf will be. It has been noted that brown leaves do not always appear and not on all trees. And what is important is that they appear only on pu-erh trees, and not on young cultivated bushes. When warmed up with your breath, you can feel the sweetness of candied fruits, and after adding water, sourness and light smokiness are added to the sweetness. As if palo santo was lit in the kitchen, and then dried fruit compote with sugar was put on to boil. The infusion is copper in color. The taste is sweetness of jasmine, dates and slightly unripe melon. But if you hold it longer, the sweetness will fade into the background, and astringency and sourness of a green apple will appear. There is no bitterness. The state is light and clear, brings balance.