Jie Zheng Sheng Cha Bing (2007)

A 345-gram tea cake of medium density that separates easily into twisted brown leaves, buds and fine stems. The aroma is restrained, woody and balsamic. The infusion is clear, with an amber hue.

The bouquet of the brewed tea is mature, woody and fruity, with notes of spicy herbs and autumn leaves. The aroma is deep and warm, complex, woody and fruity. The taste is full-bodied and mellow, pleasantly astringent, sweet, with a fruity acidity, hints of spice and a long, refreshing finish.

Brew the tea in hot water (90–95°C) in a gaiwan or a porous clay teapot. Use 6 to 7 g per 100 ml. The first infusion lasts about 10 seconds. After that, make short infusions (2 to 3 seconds), increasing the steeping time for each subsequent infusion if needed. The tea can be infused up to 10 times.

« Jie Zheng Sheng Cha Bing » est un excellent exemple de sheng pu-erh vieilli avec un goût aux multiples facettes et un effet méditatif.