Shu Puer from Menghai County, harvest 1996, Collection of the Tea Culture Club.
In appearance: medium-sized flagella twisted dark brown leaves and their fragments. The aroma is restrained, woody with a nutty accent. The infusion is dark chestnut-red.
The bouquet of the ready-made tea is mature, nutty-and-woody, with hints of rotting leaves, rustic bread, herbs, aged wine and dried berries. The aroma is rich and warm, complex. The taste is full-bodied and mellow, sweetish, a bit spicy, with delicate berry sourness, changes greatly during the tea party.
Steep the tea in 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 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
Shu Puer from Menghai 1996 is an excellent sample of lao cha aged for many years in a dry warehouse.
