Raw Puer "Menghai Mao Cha" is made of tea shoots, harvest 2016, in Menghai County.
In appearance: middle size, lengthwise twisted, olive-brown leaves and silver buds with long cuttings. The aroma is restrained, herbal. The infusion is transparent, grapes color.
The brewed tea has a fresh, herbal bouquet with nutty and berry hints (the flavor resembles Yunnan green tea). The aroma is tender, herbal-floral. The taste is saturated, oily, sliding, sweet, with delicate berry acidity and cool spicy hints – opens up gradually (from tender and sweet at the beginning to juicy and slightly tart at the end), transforming into refreshing aftertaste.
Brewing suggestions. Brew tea with hot boiling water (90-95°C) in a gaiwan or a teapot for Raw Puer made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 10 seconds. After that do short brews (just for a few seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 8 times.
"Menghai Mao Cha" is gentle natural tonic with soft, sweetish taste and refreshing effect.