Shu Puer «Wuji» («Fifth grade») from Menghai County, harvest 2017.
357-g teacake of medium density, broken effortlessly with fingers into brown flagella of twisted leaves with thin cuttings and reddish tips. The aroma is restrained, woody and nutty. The infusion is transparent, dark reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of autumn leaves and spicy herbs. The aroma is deep and warm, spicy-and-woody. The taste is rich and velvety, sweetish, with spicy nuances and a slight bitterness in the aftertaste.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 5 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 9-10 times.
«Wuji» is a great choice to relieve fatigue and boost your daytime energy.