Shu Puer “The Darkest” is made from the raw materials harvested in Menghai County.
357-gram cake of medium density consists of pressed, twisted brown leaves, reddish buds and thin cuttings. The aroma is restrained, woody-balsamic. The infusion is dark, reddish-brown.
The bouquet of the ready-made tea is mature, nutty with notes of wood resins, rotten autumn leaves, maple syrup and dried fruits. The aroma is deep and warm, complex, nutty-balsamic. The taste is rich and mellow, sweetish, with a delicate bitterness, berry 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 6-8 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“The Darkest” is an excellent Shu Puer with rich flavor and invigorating effect.