Shu Ruer «Lishiwei» from Ning’er County, harvest 2018.
In appearance: medium sized dark brown twisted leaves and red buds. The aroma is restrained, nutty-and woody with a mushroom note. The infusion is transparent, with a chestnut shade.
The bouquet of the ready-made tea is mature, walnut-woody, with notes of baked chestnuts, dried mushrooms and spicy herbs. The aroma is rich and viscous, nutty with a mushroom hint. The taste is full-bodied and mellow, sweetish, with a refined woody astringency, cocoa bitterness and sourness of dried berries.
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.
«Lishiwei» is a great shu puer with a rich, well-balanced taste and a warming, moderately tonic effect.
