"Raw Puer from Mengwang" is made of spring tea shoots, collected and processed in Menghai County in 2016 and pressed in a small farmhouse especially for MoyChay.ru company in 2017.
In appearance: 357 g teacake of medium density, broken effortlessly with fingers into large leaves of brown-olive colour, thin stems and silver buds. The aroma is restrained, herbal-floral. The infusion is transparent, yellow grapes colour.
The brewed tea has vivid, herbal bouquet with nutty, floral and woody notes. The aroma is calm, herbal-floral. The taste juicy, smooth, sweetish, with delicate berry acidity and spice nuances, transforming into sappy finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 9-10 times.
"Raw Puer from Mengwang" is an excellent choice for everyday tea drinking - with a juicy, mild taste and refreshing, tonic effect.