Aged ripe Puer from the collection of «Tea Culture Club».
In appearance: thin brown flagella of twisted tips and its fragments. The aroma is mature, viscose, with woody-balsamic and prunes hints. The infusion is transparent, with reddish-chestnut hue.
The bouquet of brewed tea is rich and mature, multifaceted, with nutty, pastry, balsamic, prunes and spicy notes. The aroma is warm and deep, complex, with prunes accent. The taste is refined and full-bodied, velvety, sweetish, with delicate spicy nuances, turns to lingering aftertaste.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 5 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8-9 times.
«Shu Puer 65» is excellent example of aged Shu Puer for real gourmets and connoisseurs of Lao Cha.
