Te Ji Chen Xiang "505"
This tea is produced by Jing Dian Cha Ye Plant, which is situated in Jing Mai Shan Mountains. This place is considered to be the legendary motherland of macrophylla tea plants. The original tea from this area is characteristic by rich bright aroma and sweet taste.
The cha bing is round, medium compressed and easily crushed. The medium size twisted brown and fulvous leaves, dark stems and red buds are seen on the surface of the bing.
The aroma of dry tea is nice with nuts, berries, chocolate and camphor tones.
The infusion is bright vinous-brawn color.
The bouquet of brewed tea is classical, with nuts, berries, wine, woody, chocolate and camphor tones. The taste is clear, long-lasting, strong, sweet, minimum bitterness quite fast turns into sweet taste. The aroma is intense, bright and complex.
Brew tea with 95-100°С water in yixing teapot for shu phuers or in thick-walled gaiwan. Take 5-7 gr of crashed phuer for 120-150 ml volume dish. First brewings may be for 3-5 seconds. After sixth time make brewing longer. This tea can be brewed 9-10 times. Making tea with boiling method brings sweet and velvet “volume” taste.
That is excellent shu phuer for everyday tea time. The tea effect is soft, heating and optimistic. It balances emotions, clear your mind and remove tensions in the body.
