In appearance: 320-gram teacake of medium density, easily divided into large, sticky, dark brown flagella of curled tea leaves and thin stems. The aroma is restrained, earthy with a vegetable hint. The infusion is transparent, with a bright red-chestnut hue.
The bouquet of the ready-made tea is aged, multifaceted, spicy-and-woody with earthy, vegetable, balsamic, autumn and fruity notes. The aroma is deep, earthy-balsamic. The taste is dense, smooth, oily, sweetish, with a refined sourness, nuances of spices and a lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is 15 seconds. After that do short steeps (2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Vietnamese shu puerh, aged (1999)” is an excellent choice for a special occasion – strong, multifaceted, meditative.
