Menghai Chen Cang Sheng Puer (2007), 357 g.

Aged 2007 sheng puer from Menghai County. 357-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is intensive, woody with a fruity accent. The infusion is transparent, with a shade of dark amber. The bouquet of the ready-made tea is mature, woody-and-fruity, with balsamic and herbaceous hints. The aroma is warm, fruity-balsamic. The taste is strong, silky, sweetish, slightly astringent, with a delicate bitterness, fruity sourness and a refreshing aftertaste. Steep the tea in a hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times. The effect is warming, soft tonic.