Shu Puer «Menghai» was made of the Menghai County plantation tea harvest 2008.
In appearance: dark brown twisted leaves, buds and long, thin cuttings. The aroma is mature, nutty. The infusion is slightly cloudy due to the high content of kidney nap, with bright chestnut hue.
The bouquet of brewed tea is mature, spicy-woody, with earthy, autumnal, nutty and spicy notes. The aroma is warm and deep, nutty. The taste is rich, slightly tart, velvety, with light bitterness and nuances of spices.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 3-4 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 12 times.
Shu Puer «Menghai» is a good choice for everyday tea breaks. The effect is warming and tonic.
