📌 Taste:
Dense, round, and refined. The classic profile of Menghai Shu Pu'er: moist earth, dark wood, cocoa, nuts, and soft creamy chocolate notes. The body is thick and oily, without harsh bitterness. The finish is long, warm, and slightly sweet.

📌 Aroma:
Deep, woody, and earthy. Notes of aged wood, damp soil, cocoa, and dried leaves. As it warms, it becomes sweeter and more rounded.

📌 Effect:
Gently warms, relaxes, and grounds. It's perfect for evening tea and after meals—it provides calm, stable energy.

📌 Raw materials:
Yunnan large leaf tea (Camellia sinensis var. assamica) . Shu (ripe) fermentation.

📌 Origin:
Menhai, Yunnan Province, China.

📌 Format:
Pressed pancake 200g - easy to store and break into portions.

📌 Brewing method:
Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 6-8 g per 100 ml

2. Water: 95-98 °C

3. Rinse: 1-2 short rinses for 5-10 seconds

4. Spills: start with 8-12 seconds, increasing gradually

5. Withstands 8-10 washes

📌 Tips:
If you want more chocolate-nutty depth, brew it a little thicker. If you want a cleaner profile, make the first steeps shorter.