Menghai Teji Shu Cha (material 2014, manufacturing 2020), 357 g

Shu puer "Tea Trip" was made in 2020 from top grade raw materials (teji) harvested in Menghai County in 2014.

357-gram cake of medium density consists of pressed brown and reddish tips. The aroma is restrained, woody-and-nutty. The infusion is dark, reddish-chestnut.

The bouquet of the ready-made tea is mature, woody-and-nutty, with notes of ripen leaves, wood resins and dried fruits. The aroma is deep and warm, nutty. The taste is rich and mellow, sweetish, with a slight bitterness and velvety finish.

Steep the tea in hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 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 8 times.

"Tea Trip" is a right choice to boost your daytime energy.