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, spicy-balsamic. 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 milk, wood resins and ripe leaves. The aroma is rich and warm, vigorous, complex. The taste is full-bodied and mellow, a bit spicy, sweetish, with a delicate fruity sourness and velvety 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 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 3.0» is a very interesting tea, which at the same time resembles Shu Puer, Japanese Hodjicha and vintage «Krasnodar Tea». The effect is warming, mild tonic, extremely positive.