An experimental tea made in Khosta region from local tea cultivars (harvest 2019) using the Menghai Shu Puer «wodui» technology.
In appearance: medium sized curved flagella of dark brown leaves and buds, a small amount of thin cuttings and sticky lumps of «chatou». The aroma is intense, with notes of baked chestnut, toasted bread and spice. The infusion is transparent, with a chestnut-yellow shade.
The bouquet of the ready-made tea is mature and multifaceted, with notes of baked chestnut, toasted bread, spicy herbs, dried fruits, buckwheat honey and coffee beans. The aroma is rich and warm, vigorous, complex. The taste is full-bodied and mellow, buttery, distinctly sweet, with a subtle coffee bitterness and a long aftertaste.
Steep the tea in a hot water (95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6-8 g per 100 ml. The time of the first steeping is 10-15 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Krasnodar Shu» is a superb tea with a perfectly balanced taste and mild tonic effect.