Shu pu-erh "Wei De Han" is named after the founder of the first Moscow "Tea Culture Club" Bronislav Vinogrodsky (Wei De Han is his Chinese name). Leaves and buds of tea from Bada Mountain (Xishuangbanna county) were used as raw materials.
357-gram cake of medium density consists of pressed brown and reddish tips. The aroma is intensive, woody with nutty hints. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is multifaceted and mature, woody-and-nutty, with hints of bread, autumn fall and dried fruits. The aroma is rich and warm, woody-and-nutty. The taste is full-bodied and vivid, velvety, a bit tart, with а fine chocolate bitterness and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 7-8 g per 100 ml. The time of the first steeping is about 10 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 times.
Shu puer "Wei De Han" is an excellent choice to keep your body and mind awake.