2009 TASTE OF JINGGU MOUNTAIN, RAW PU-ERH TEA CAKE
This is a blended raw Pu-erh tea recipe from JK Tea Shop. They carefully select the finest bush and old tea tree Maocha from Jinggu to create this recipe. It possesses a sweet taste without any bitterness; soft liquid is very similiar to Yiwu’s taste. Like many other Jinggu region teas, as it ages, the tea Chaqi will become stronger and stronger and its taste will become thicker and thicker.
High-end tea, stone-pressing and worthy of long-term storage or private collection.
Tea material: 50% tea bush and 50% old trees.
Harvest time: 2009 spring
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: dark yellowish green color
Aroma: floral aroma mixed with some honey.
Tea soup color: yellowish-green color
Taste: flowery and honey taste; long-lasting sweet aftertaste.
Brewing vessel: Recommend Gaiwan
Gaiwan: 8 grams per time (180ml Gaiwan); the first several infusion should be 92-95C degree or 190F for about 10 seconds; then the later infusions should be about 15 seconds.
Note: pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves directly.
Infusion numbers using a Gaiwan: at least 15 times