JAS-eTea

This Taste of Jinggu Mountain 2009 Raw Pu-erh Tea Cake is a blended raw pu-erh tea recipe from JK Tea Shop. They carefully select the finest bush and old tea tree máochá from Jinggu to create this recipe. It possesses a sweet taste without any bitterness, and the soft liquid is very similiar to Yi Wu's taste. Like many other Jinggu region teas, as it ages, the tea "cha qi" will become stronger and the taste will become 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

Fermentation: Raw

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

Steeping vessel: Recommend gaiwan

Steeping guideline:

Gaiwan: 8 grams per time (180ml gaiwan); the first several infusion should be 92-95°C (190°F) for about 10 seconds; later infusions should be about 15 seconds.

Note: pour the water around the edge of the gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves directly.

Number of infusions: at least 15 times using a gaiwan

Net Weight: 357g/cake

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