Aged Shu Puer “Te Ji” (“Extra”) from Menghai County, harvest 2014.
In appearance: small flagella of dark brown leaves and their fragments. The aroma is restrained, woody-balsamic. The infusion is dark chestnut-red.
The bouquet of the ready-made tea is mature, nutty-balsamic, with hints of rotting leaves, wet earth, herbs and dried fruits. The aroma is rich and warm, complex, nutty-balsamic with hints of dried fruits. The taste is full-bodied and mellow, velvety, sweetish, a bit spicy, with delicate sourness of dried berries.
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 7-10 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 10 times.
Aged Shu Puer “Te Ji” is an excellent choice for daily use: rich, multifaceted and very fragrant.