Menghai Teji Chen Xiang (2015)

The finest quality of Shu Puer ‘Aged Aroma’ from Menghai county, 2015 harvest.

• Appearance: small, fine strands of dark brown and red buds. The aroma is restrained, nutty and woody. The infusion is clear, with a chestnut-red hue.

The bouquet of the brewed tea is mature, nutty and woody, with notes of oakmoss and dried berries. The aroma is viscous, woody and nutty. The taste is full-bodied and soft, sweet, with a refined dried-berry acidity and a velvety finish.

Brew the tea with hot water (95°C) in a gaiwan or a porous clay teapot. Use 6 g per 100 ml. The first infusion lasts about 5–7 seconds. Then make short infusions (just 2–3 seconds), increasing the steeping time for each subsequent infusion if needed. The tea can be infused up to 8 times.

The Shu Puer ‘Menghai Teji Chenxiang’ is a good choice for everyday tea breaks: a rich, smooth flavour and a moderately invigorating effect.