2007 Menghai Nanzhen Shu Puerh

Dark Shu puerh pressed into traditional 365 - 380 gram cakes. The leaves were harvested in 2007 in the Menghai area and were originally processed as loose shu puerh and as such was stored in Menghai. For a very good development of the taste profile, in 2018 it was decided to press the tea into traditional 380 g cakes.
Firmly pressed cake of dark brown color with a pleasant, creamy soft, slightly hazelnut aroma with tones of freshly exposed peat. Dark brown-red infusion with a velvety soft to creamy, very complex and balanced taste, with light spicy tones and a hint of menthol in the aftertaste.

Brewing recommendations: 4–5 g of tea per 100 ml of boiling water, steep for 20, 15, 10… seconds. This tea is ideally prepared in a miniature teapot, shiboridashi or zhong and cup(s) of the same volume so that the entire content could be strained at once.