Jin Gu Run Sheng Bing Pu-erh
For this particular cake, 4th and 5th grade leaves were used to make the maocha. The maocha is fermented for about 60 days, then sorted into grades. It is then steamed and pressed into cakes. This cake yields a clear, bright red cup color with evenly-sized leaves. The flavor is soft and delicate, leaving a sweet taste on the back of your tongue and a long finish. Although this cake is relatively young, the earthy and woody flavors have mostly disappeared and the fruity, sweeter flavors have started to develop. This means that you can enjoy the puer now, or store it for later.
Region: Lin Cang Tea Area, Yunnan Province
Grade: 4th-5th blended maocha
Weight per piece: 357 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
1st infusion — Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. If desired, first rinse the tea, using boiling water (212 degrees F) for 30 seconds, and discard the infusion. Take a deep breath and enjoy the smell of the moist tea leaves.
2nd infusion — Boiling water, infuse for 2 minutes
3rd infusion — Boiling water, infuse for 3 minutes
4th to 7th infusion — Boiling water, infuse for 5 minutes
Infusions: at least 7 times