A Shu Puerh from the Menghai region made in the summer of 2006. Good-quality raw material with ginger coloured buds. It has a woody aroma, with a taste that includes dates, almonds and walnuts, the aftertaste has a touch of coolness. It has a thick, but gentle and easy liquor. A nice Shu Puerh that has aged well. 

Shu Puerhs are best brewed on mineralized water at a temperature of 95℃. If prepared on soft (or demineralized) water there is a higher chance of the Shu not brewing properly.