Shu pu-erh from Menghai region, 1990s. Compressed brick 250 g, dense compression. Tea is over 30 years old. Over time developed medicinal aroma, valued in China as a sign of aged shu pu-erh. Taste is sweet, deep, aged. Drinks smoothly. Withstands many infusions. After infusions recommended to boil.
Brewing: Boiling water 100 °C 8 g per 120-150 ml First infusions 20-30 sec Increase gradually 10+ infusions
