Shu puer «Lahuzu Lao Cha Tou» («Aged Tea Heads») from Ning’er County made in 2017 by Lahu peasants.
In appearance: large, crumbly clumps of reddish-brown tips. The aroma is intense, nutty with a biscuit accent. The infusion is transparent, with a chestnut-red shade.
The bouquet of the ready-made tea is mature and multifaceted, woody-walnut tonality, with biscuit, mushroom, chocolate and ripe leaves notes. The aroma is warm and heavy, spicy-and-woody. The taste is rich and smooth, with a pleasant woody astringency, refined bitterness of cocoa beans and velvety finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 7-8 g per 100 ml. The time of the first steeping is about 6-8 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.
The effect is warming, moderately tonic.