Shu puer from the southern spurs of the Da Xue Shan mountains, harvest 2018.
In appearance: large flagella of dark brown leaves and red buds, a small number of thin cuttings. The aroma is intense, nutty-and-woody with a hint of spicy herbs. The infusion is transparent, with a chestnut-red shade.
The bouquet of the ready-made tea is mature, walnut-woody tonality, with notes of spicy herbs, cocoa beans, mushrooms and ripe leaves. The aroma is rich and heavy, nutty-chocolate with a mushroom note. The taste is full-bodied, a bit spicy, sweetish, with a refined woody astringency, sourness of dry berries and velvety finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-8 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7-8 times.
Shu puer from Da Xue Shan mountains is a great choice for everyday tea breaks: a rich and soft taste, moderately tonic effect.