Shu puer "Menghai in balls" "AA", 2011
A ball of shu puer of dense pressing. It is better to break it right away so that it brews properly. The aroma of a dry ball is restrained due to dense pressing, typical for shu. The infusion turns out dark brown, slightly golden, opaque. The mass of one is approximately 7-8 grams, this is the Chinese standard of tea weight per 100 ml of gaiwan.
The taste is soft and at the same time rich, dense, milk chocolate and a slight bitterness in the aftertaste, adding nobility. You can also notice the sourness, which brings to mind lime and cherry plum. At the same time, the blanket is pulled by the fennel flavor, spice, walnut and smoke of the fire. Hot tea for cold days. It is soft to drink and just as easily brings you to your senses.
Brew with something similar to boiling water, it is better to pour off the first infusion due to its inexpressiveness, and then increase the extraction time starting from 10 seconds and towards a minute.
