Type: Pu-erh Tea
Description: Ripe puer nuggets was made in Menghai County in 2008 by the original ancient recipe.
In appearance: medium-sized dark brown lumps of agglomerated leaves. The fragrance is restrained, mature, with nutty hints. The infusion is transparent with dark reddish-chestnut hue.
The bouquet of ready-made tea is mature, nutty, with notes of wood resins, autumn leaves, pastry and spices. The fragrance is mature and deep, calming. The taste is refined and sappy, velvety, a bit sweetish, with light fruity sourness, spicy nuances and lingering finish – reveals gradually, changing during tea drinking. This ripe puer from Menghai is a great choice for recovery and emotional reboot in the second half of the day. The effect is warming, moderately tonic.
Brewing Guide: Brew tea with hot water (95-100°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-8 g per 100 ml. The first infusion should last for 20 seconds. After that do short steeps (just for 5-10 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 20 times. It’s also well suited for brewing on an open fire.