Misty Hills of Menghai, Lao Shu Puer Tuocha (2007) 250g tuocha
Dry Leaf
Compressed into a bowl-shaped cake, the tea consists of burgundy-brown leaves twisted along their axis, interspersed with fragments and woody stems. The aroma is restrained, with notes of wood and dark berries. The liquor is clear and bright, with a vivid reddish-chestnut hue.
Infusion
The bouquet of the brewed tea is mature and multi-layered, revealing woody and nutty tones with hints of spice, dried fruits, autumn leaves, and wine-like berries. The aroma is complex and deep, dominated by wood and berry notes. The taste is full-bodied yet smooth and silky, slightly sweet, with a gentle tartness reminiscent of ripe cranberry and a velvety aftertaste.
Brewing Method
Use water at 95°C (203°F). Brew in a gaiwan or a porous clay teapot.
Recommended ratio: 7 g of tea per 100 ml of water.
For the first infusion, steep for 40 seconds. Subsequent infusions may begin at 10–15 seconds, gradually increasing up to 3 minutes. The tea can yield up to 10 infusions.
Overall Impression
An excellent aged tea for gourmets and seasoned connoisseurs—layered, meditative, intoxicating, and enduring.