In appearance: small, flagellum twisted reddish-brown tips. The aroma is intensive, nutty. The infusion is dark chestnut-red.
The bouquet of the ready-made tea is mature, nutty-and-woody, with biscuit, fruity and balsamic notes. The aroma is warm and viscous, nutty. The taste is full-bodied and mellow, sweetish, with a sourness of dried berries and velvety finish.
Steep the tea in a hot water (90-95°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 10 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 10 times.
"Menghai Laoshu" is an excellent aged tea for a special occasion.