Menghai Shu Cha Puer is made from the raw materials harvested in Menghai County. 

• In appearance: large flagella of dark brown leaves. The aroma is intense, nutty-and-woody with a hint of spicy herbs. The infusion is intense brown with a chestnut-red shade.
• The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of dried fruits, rustic bread and spicy herbs.
• The aroma is deep and warm, nutty-and-woody.
• The taste is rich, mild, velvety, sweetish and with a slight woody tartness and fruity sourness.

Steep the tea in a hot water (95-100°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-8 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 3-5 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times. 

Menghai Shu Cha pu-erh is a good choice to boost your daytime energy.