«Mengku Shuangjiang Shu Cha» made in Lincang County (Northen-West of Yunnan province), harvest 2016.
In appearance: large, reddish-brown flagella of twisted tips with thin cuttings. The aroma is restrained, nutty. The infusion is transparent, with a reddish-chestnut shade.
The bouquet of the ready-made tea is mature, nutty, with woody, balsamic, milky and spicy notes. The aroma is deep and warm, nutty-and-woody. The taste is full-bodied, quite smooth and velvety, with a slight astringency (disappears by the middle of the tea drinking) and spicy nuances.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 5-7 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 10 times.
«Mengku Shuangjiang Shu Cha» is a good choice for daily tea breaks. Its effect is warming, moderately tonic.
