«Qizi Bing Cha from Jinggu» made in 2005 by the «Changtai» company, which specializes in the production of premium puer.
In appearance: 370 g teacake of medium density, broken effortlessly with fingers into large, twisted, brown leaves, buds and thin cuttings. The aroma is mature, fruity-balsamic with a camphor note. The infusion is transparent, apricot colour.
The bouquet of brewed tea is mature and complex, fruity-balsamic, with notes of dried apricots and prunes, spice and exotic wood tar, oak moss and citrus. The aroma is sweet and deep, of stewed fruit tonality. The taste is rich and smooth, slightly astringent, with sweetness of dried fruits, refreshing lemon acidity and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 4-5 g per 100 ml. The first infusion should last for 8-10 seconds. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Bing Cha from Jinggu» is an excellent example of aged Sheng for gourmets and connoisseurs.
