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345-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is restrained, woody-balsamic. The infusion is transparent, with an amber shade.
The bouquet of the ready-made 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, sweetish, with fruity sourness, nuances of spices and a long, refreshing finish.
Steep the tea in a hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
“Jie Zheng Sheng Cha Bing” is an excellent example of aged sheng pu-erh with a multifaceted taste and a meditative effect.
