“Teng Bada Shu Cha” from Menghai County. Harvest 2020.
In appearance: medium-sized twisted brown leaves and their fragments, thin cuttings. The aroma is restrained, woody. The infusion is dark reddish-chestnut.
The bouquet of the ready-made tea is mature, woody with notes of hazelnut, dried fruits, cocoa beans and autum leaves. The aroma is deep and warm, complex, woody-balsamic. The taste is rich and mellow, sweetish, a bit spicy, with a delicate bitterness, fruity sourness and velvety finish.
Steep the tea in hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 7 times.
“Teng Bada Shu Cha” is an excellent choice for daily tea breaks: mellow, fragrant and invigorating.