Blooming Lotus Cake – Menghai Mengzhe Village | Almond and Jujube aroma Shu Puerh 2017

ORIGIN & HARVEST TIME

China, Yunnan Province,  Xishuangbanna, Menghai, Mengzhe Village 2017

CHARACTER

A high-bud-content, sweet shu puerh with jujube and almond aromas and a creamy texture. A perfect midday energy boost. The first infusion of this tea is distinctly woody, astringent, and slightly bitter. However, the sweet aftertaste invites us to keep brewing, and from the second infusion onward, the flavors smooth out wonderfully. As the session continues, we sip on a rich, creamy, intensely sweet, and aromatic shu puerh, where the almond aroma is complemented by notes of jujube and cocoa.

BENEFITS:

Thick, Sweet, Marzipan taste, Almond aroma, Dried fruits hints, Aromatic, Delicious, Very strong

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-10 grams + 150-200 ml water. According to the Gongfucha, it can be infused at 95°C, for 30 seconds, 10-12 times.
B) Modern brewing in a jug: 10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times.