“Good Old Shu Puer” is made of spring tea shoots, collected and processed in Menghai County in 2013.
In appearance: middle size, thin, curved, lengthwise twisted purple-brown leaves and brown-yellowish buds. The aroma is mature, delicate, with a hint of baked chestnut. The liquor is transparent, bright brown color.
The brewed tea has matured, refined nutty bouquet with hints of wood resins and baked chestnuts. The aroma is complex, with nutty and dried fruit nuances. The taste is soft, sliding, juicy-tart just a bit, with a lingering, 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 6-7 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 7-8 times.
The best choice for everyday tea drinking. Rich, mature and soft, it goes well for morning awakening and for evening rest.
