Shu puer «Toucha» was pressed from spring shoots of plantation tea (Menghai County). Harvest 2013.
100-grams teacake composed of brown leaves and tips. The aroma is restrained, nutty. The infusion is dark brown.
The bouquet of ready-made tea is mature, nutty with woody, balsamic and fruity notes. The aroma is high, fruity-balsamic. The taste is full-bodied, velvety, a bit tart, with light bitterness, citrus sourness and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 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 9 times.
Shu puer «Toucha»is a good natural tonic for everyday tea breaks.
