An experimental tea made in the 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. The aroma is intense, woody-balsamic with a fruity note. The infusion is transparent, with a chestnut-yellow shade.
The bouquet of the ready-made tea is mature and multifaceted, with notes of toasted bread, spicy herbs, dried fruits, baked chestnuts and ripe leaves. The aroma is rich and warm, vigorous, complex. The taste is full-bodied and mellow, sweet, with a delicate cocoa bitterness and fruity sourness, turned into lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 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 10 times.
«Russian Shu» is a very interesting tea, which at the same time resembles Shu Puer and vintage «Krasnodar Tea». The effect is warming, mild tonic.