Teji Shu Cha (2019)

Shu Puer “Teji” (“Extra”) from Menghai County, harvest 2019.

In appearance: medium-sized flagella of dark brown leaves and their fragments. The aroma is restrained, woody with a nutty accent. The infusion is dark chestnut-red.

The bouquet of the ready-made tea is mature, nutty-balsamic, with hints of rotting leaves, rustic bread, herbs and dried fruits. The aroma is rich and warm, nutty-balsamic with notes of fall. The taste is full-bodied, velvety, sweetish, a bit spicy, with delicate fruity sourness.

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 5-7 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 8 times.

Shu Puer “Teji” will charge you with vigor in the morning, maintain strength during the day, and in the evening it will help to exhale all unnecessary and relax.

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