Aged ripe Puer from the collection of «Tea Culture Club».
In appearance: thin brown flagella of twisted tips. The aroma is mature, viscose and low, with balsamic and nutty hints. The infusion is transparent, with reddish-chestnut hue.
The bouquet of brewed tea is rich and mature, multifaceted, with nutty, pastry, balsamic, fruity and spicy notes. The aroma is warm and deep, complex, nutty-balsamic. The taste is refined and full-bodied, velvety, sweetish, with delicate spicy nuances, turns to lingering aftertaste.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 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 10 times.
«Shu Puer 80» is excellent example of aged Shu Puer for real gourmets and connoisseurs of Lao Cha.
