Shu Puer "Menghai Teji" is made from the raw materials harvested in Menghai County.
357-gram cake of medium density consists of pressed, twisted brown leaves, reddish buds and thin cuttings. The aroma is restrained, woody-balsamic. The infusion is dark, reddish-brown.
The bouquet of the ready-made tea is mature, walnut-woody with hints of rotten autumn leaves. The aroma is deep and warm, walnut-woody. The taste is full-bodied and mellow, sweetish, with a delicate bitterness and sourness of dried berries.
Steep the tea in a 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 10 seconds. After that do short steeps (just for 3-5 second) 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 to boost your daytime energy.