Shu puer "My Tea" was made in a small tea farm in the Mengwang area from the spring shoots of the plantation tea (Menghai, West Xishuangbanna), harvest 2017.
375-grams teacake composed of dark brown leaves with thin cuttings and yellow-reddish buds. The aroma is restrained, woody. The infusion is dark, reddish-chestnut.
The bouquet of brewed tea is mature, woody with nutty, herbaceous and berry notes. The aroma is warm and viscous, nutty. The taste is sappy, velvety, a bit tart, sweetish, with light nutty bitterness, berry sourness and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The first infusion should last for 6-8 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 9 times.
Ripe puer «My Tea» is a great choice for daily tea breaks – rich and warm, moderately tonic.