"Menghai Shu Puer" is made of tea shoots, collected and processed in Menghai County in 2013.
In appearance: middle size, lengthwise twisted burgundy-brown leaves and buds. The aroma is rich, nutty with prunes hint. The liquor is deep mahogany color.
The brewed tea has an aged, refined, nutty-chocolate bouquet with rye, balsamic and prunes hints. The aroma is deep and warm, nutty-chocolate. The taste is rich, saturated, velvety, sweetish with delicate berry acidity and pleasant, mellow finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8-9 times.
A great choice for everyday tea breaks. Saturated, mild taste and energizing, warming effect. High potential for aging and further maturing.
