Menghai Lao Shu Cha (2010)

Aged Shu Puer from Menghai County, harvest 2010.

In appearance: large, curved flagella of dark brown leaves, their fragments and cuttings. The aroma is restrained, woody with a subtle mushroom note. The infusion is transparent, with a dark chestnut-red shade.

The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of autumn forest, spicy herbs and dried fruits. The aroma is calm, nutty-and-woody. The taste is full-bodied and mellow, sweetish, with fruity sourness and velvety aftertaste, it unfolds gradually, gaining juiciness and depth.

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 12 times.

The effect is warming, moderately tonic.

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