“Teng Menghai Da Ye Shu Cha” from Menghai County. Harvest 2020.
In appearance: large, twisted brown leaves with cuttings. The aroma is restrained, woody with a fruity hint. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is mature, woody with notes of hazelnut, dried fruits, mushrooms and autumn leaves. The aroma is deep and warm, complex, woody-balsamic. The taste is rich and mellow, sweetish, with a delicate 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 7 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (8-10 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
“Teng Menghai Da Ye Shu Cha” is an excellent choice for daily tea breaks: rich, mellow, fragrant and invigorating.