Moychay Fractal, Menghai Shu Zhuang (2010) 250g brick
Dry Leaf
Compressed into a brick form, the tea consists of dark brown leaves, their fragments, and woody stems. The aroma is restrained, with woody and balsamic notes. The liquor is clear, with a deep chestnut hue.
Infusion
The bouquet of the brewed tea is mature and multi-layered, defined by woody-balsamic tones with notes of damp earth, nuts, spices, dried fruits, autumn leaves, and wine-like berries. The aroma is complex and deep, centered on wood and balsamic nuances. The taste is full-bodied, smooth, and silky, gently sweet with a light spiciness, balanced by the tartness of ripe cranberry and a velvety finish.
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 discerning connoisseurs—layered, meditative, and enduring.