“Shu Pu’er from Menghai” is made of maocha harvested during the 2015 in the Menghai County (Xishuang Banna tea region, Yunnan province). Pressed by order of MoyChay.ru company in 2016.
357 g teacake of medium density, easily broken with fingers into medium size strings of twisted dark brown leaves, thin cuttings and reddish-yellow buds. The aroma of dry tea is discreet, nutty. The infusion is rich, reddish-brown.
The brewed tea has a matured, nutty-balsamic bouquet with notes of wood resins, aromatic herbs and dried berries. The flavour is deep and warm, nutty-balsamic. The taste is intense, deliciously tart, light sweetish, with a mellow bitterness, berry sourness and minty coolness, transformed into pleasant, velvety aftertaste.
Preparation: brew with boiling hot water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 5-6 g per 100 ml. Make first infusion for 10-15 seconds, after just rinse water through teapot or gaiwan brewing longer each next infusion as required. Brew this way up to 10 times.
A great choice for everyday tea breaks. Saturated, invigorating taste and warming, soft tonic effect. High potential for aging and further maturing.
