Tea Shu Pu Erh, produced by a small private factory of the Ding Xi family in Yunnan province.
The tea leaf is quite dry, pressed into a slab that can be easily crushed with the hands. The slab is visually very beautiful - dark brown leaves with orange-gold inclusions of buds.
The infusion is dark, opaque, thick, the color is brownish-red. The taste of the brew is buttery, viscous, honey-wood with hints of chocolate, some tobacco, without an earthy taste. The aftertaste is mild with nutty notes. The aroma is balanced. It can probably withstand many pours, but too strong an infusion can cause mild palpitations (tachycardia).
Tonic, warming, refreshing Shu Pu Erh for the morning.