Shu Puer «Menghai Teji» («Top grade») from Menghai County harvest 2018.
In appearance: small, flagellum twisted reddish-brown tips. The aroma is intensive, nutty with a hint of bread. The infusion is dark chestnut-red.
The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of bread, oak moss and autumn leaves. The aroma is warm and viscous, nutty; in the cold aroma you can hear notes of watermelon and baked chestnuts. The taste is full-bodied and mellow, sweetish, with light coffee bitterness, woody astringency and sourness of dried berries in the aftertaste.
Steep the tea in a 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 about 10 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
Shu Puer "Menghai Teji" is a good choice for daily tea breaks: warm, smooth and mellow.
