Shu Puer "Moychay Teabar Special" is made from the raw materials harvested in Menghai County.
100-gram cake of medium density consists of pressed, twisted brown and reddish buds. The aroma is restrained, woody-balsamic. The infusion is dark, reddish-brown.
The bouquet of the ready-made tea is mature, nutty-balsamic, with notes of dried fruits, rotten autumn leaves, dark malt and chocolate. The aroma is deep and warm, complex, nutty-balsamic. The taste is dense, soft and smooth, sweetish, with a slight chocolate bitterness, sourness of dried berries, nuances of spices and a 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 1-2 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea 10 times.
"Moychay Teabar Special" is an excellent choice for connoisseurs of high-quality Shu Puer: rich, multifaceted, invigorating.