Mengku Lao Shu Chatou, 2005

‘Old Tea Heads from Mengku’ is made from tea shoots gathered and processed in Shuangjiang district, at an altitude of 2,200 metres above sea level (Lincang county, north-western tea region), in 2005.

• Appearance: medium-sized clumped pieces and separate, slightly twisted dark brown leaves. The aroma is mature, deep, nutty and chocolatey. The liquor is clear and chestnut-coloured.

The brewed tea has a mature, refined, balsamic and nutty bouquet with notes of chocolate, dried berries, herbs and autumn leaves. The aroma is deep, viscous, balsamic and nutty. The taste is rich, complex, smooth, slightly sweet and spicy, with a light bitterness and tartness. The aftertaste is juicy, lingering and velvety.

Brewing tips. Brew the tea with just-boiled water (95–100°C) in a gaiwan or a porous clay teapot for Ripe Puer. Use 7 g per 100 ml. The first infusion should last 15 seconds. After that, simply pour the water through the teapot or gaiwan, increasing the length of each subsequent infusion. This brewing method can be repeated up to 10 times.

An excellent ripe Puer for gourmets and connoisseurs, perfectly balanced in both taste and effect.