Shu puer “Menghai Flavor” from Menghai tea region, 2017 harvest.
357-gram cake of medium density consists of pressed brown and reddish tips. The aroma is restrained, woody with nutty hints. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty, with hints of herbs, exotic resins, autumn leaves and dried fruits. The aroma is rich and warm, nutty. The taste is full-bodied, velvety and sweet, with nuances of spices and sourness of dry berries.
Brew tea with 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 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
Shu puer “Menghai Flavor” is an excellent choice as daily tea: rich taste, multifaceted aroma, warming effect.