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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