Bada 2007 Shu Cha

At 1800 m elevation, the temperature difference between day and night can easily be over 15°C even on a hot summer day. That is deep in the mountains in He Song of the Bada Region in Xishuangbanna. Leaves grow much slower here, accumulated in them a little bit more plant protein, and the rich minerals from the pristine mountain soils. Whole sun-withered leaves are plucked from these native tea trees to process and mature into this premium grade shu cha pu’er. Presenting Bada 2007. Possibly the richest, deepest, and yet roundest post-fermented tea there is. Bada 2007 has a deep, woody aroma with accents of sun-dried lychee, liquorice root and jujube. The dark, smooth, sweet infusion has a silky mouthfeel and impressive depth rounded with a slight touch of umami and brightened with tones of fennel seeds, liquorice root, dates and mandarin orange. The refreshing aftertaste on the palate and sweetness at the top of the throat suggest liquorice root and mandarin orange. Ingredients: Vintage