“Teji”, lit. “High quality” is produced by Jing Diang Cha Ye Tea Factory. The raw material (leaves and buds) was harvested from large leaf Yunnan trees in the Nan No Shan Mountains. It is one of the oldest tea regions known since the Han dynasty. The tea garden is situated on the border of Jing Hong and Meng Hai districts, at an altitude of above 1400 meters.
The dry cha bing is 357 grams, middle-density and easily crushed. The homogeneous raw material consists of middle sized rolled dark brown leaves, red buds and stems. The mature aroma is nutty. The liquor is red-brown.
The bouquet of brewed tea is mature, classical with nutty, woody tones, corny and chocolate hints. The taste is mild, sweetish, the strongly brewed tea is a bit astringent. The aroma is bright, warm, corny and nutty. The velvet aftertaste is very nice.
Teji Chen is brewed with hot boiled water of 95-100°С in the yixing teapot for shu puers. Take 7 grams for 100 ml vessel. Rinse tea leaves with hot water, make short infusions and increase the infusion time gradually. The tea goes 9-10 infusions. The taste of cooked tea is sweet, richer and deeper than of steeped one (take 4 grams for 500 ml of water).
This is an excellent shu puer for everyday tea time. It is nice in the morning, because it is mild for the empty stomach and it has a light tonic awakening effect. In the evening it relieves fatigue and tension, gives warming effect and calms.
