Shu Puer from shoots of wild tea trees of Menghai County, 2018 harvest.
357 g teacake of pressed dark-brown twisted leaves with thin cuttings and reddish tips. The aroma is restrained, woody. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of baked milk, spicy herbs and dried berries. The aroma is deep and warm, nutty with a milky accent. The taste is rich, velvety, sweetish, with a slight woody tartness, refined bitterness of dried berries and spicy nuances.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-8 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9-10 times.
«Menghai Yesheng» is a great choice for daily tea breaks: rich and mild taste, deep aroma and soft tonic effect.