Aged Sheng Puer from Menghai County, harvest 1992 (Taiwan storage).
In appearance: large, brown, flagella twisted leaves and buds with thin cuttings. The aroma is complex, woody-balsamic with an earthy hint. The infusion is transparent, with an amber shade.
The bouquet of the ready-made tea is mature and multifaceted, woody-balsamic with fruity, cognac, woody and earthy notes. The aroma is deep and rich, woody-balsamic with fruity hints. The taste is soft and smooth, full-bodied, nicely astringent, with a refined fruity sourness and spicy nuances, transforming into juicy, lingering finish.
Brew tea with hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
Aged Sheng Puer from Menghai County is an excellent example of aged Puer for collectors and sophisticated connoisseurs.