The cha bing is round, well compressed and easily crushed. The vinous-brown twisted middle size leaves and bright red hairy buds are well seen on the surface of the cha bing.
The aroma of dry tea is mellow, deep and full-bodied.
The infusion has bright dark red tone.
The bouquet of brewed tea has mellow nutty and berry tones. The taste is rich. The minimum bitterness is felt only in the concentrated infusion. The aroma is rich and pleasant.
Kong Que Zhi Xiang is brewd with 100°С water in yixing teapot for shu puers or in a thick-walled ceramic gaiwan. Take 5 gr of crushed puer for 120 ml vessel. Steep tea leaves for 20 seconds, then make quick infusions. After fifth infusion brew a bit longer. Make 8-9 brewing more this way. This type of tea is suitable for brewing in the thermo-cup, thermos, French-press infusion (take 2-3 gr for 250 ml of water). The boiled tea gets more oily and deep taste.
This is very nice everyday tea. It is tonic, delicious and intresting. Also it is nice to make milky drink with Kong Que Zhi Xiang.
