Place of origin: Najiao Village (那蕉寨), Lin Cang (临沧), Yunnan (云南), China
Cultivar: over 100 years indigenous antient tree
Elevation: 1800m
Harvest season: Spring 2019
Flavour: Extremely rich in flavour, layered with floral and honey aromas, woody and camphor notes. 
 
Personally I like to brew this tea in the morning, taking just 1-2g of tea leaves, I pour boiling hot water into a gaiwan and brew for 1-2 minutes. In this way, the tea becomes rich with all sorts of different chemicals naturally given off by the leaf, is smooth in texture and means I can enjoy the complex sweetness, bitterness and aromas all together. There are two ways you can brew this tea, depending on your preference: 

Brewing method 1
Gaiwan (110ml)
Amount: 1-2g (a single pouch)
Water temp: 100℃
No rinse required, steeping for 1-2 minutes each infusion, can be steeped 3 times.
Brew this way to enjoy a rich and thick textured, full bodied tea.
 
Brewing method 2
Gaiwan (110ml)
Amount: 5g
Water temp: 100℃
First infusion: no rinse required, pour the tea out untill the leaves unfurl and have relaxed.
Following infusions: steep for 10 seconds each time, increase steeping time as the tea gets lighter, can be steeped up to 10 times.
Brew this way to enjoy the gradual development of flavour between infusions.