«Gongting Shu Cha» («Royal palace Puer»)» from Ning’er County, harvest 2018.
In appearance: thin flagella of dark brown and red buds, a small amount of thin cuttings. The aroma is intense, nutty-balsamic with a mushroom note. The infusion is transparent, with a chestnut-red shade.
The bouquet of the ready-made tea is mature, walnut-woody, with notes of bread, spicy herbs, cocoa beans, mushrooms and ripe leaves. The aroma is rich and warm, heavy, woody-and-nutty. The taste is full-bodied, quite soft, a bit spicy, with a tender wood astringency, 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 6 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 8-9 times.
The effect is warming, moderately tonic.