Ju Bao - a densely pressed shu pu-erh, a pancake with a brownish-red color. Despite its austere appearance and rough feel, it pleasantly surprised with its flavor and aroma profile, revealing its true deliciousness in the hot straits.
Taste and aroma
When warmed by breathing, the dry leaf has a delicate nutty and woody aroma with warm notes. A ruby-brown brew with a rough taste and an unexpected vanilla-nut, creamy-caramel sweetness is replaced by a delicate woody bitterness and vanilla in the long aftertaste. It's like eating sticky toffee and sipping it with milk.
Tea adds strength, warms and awakens the body. Joy appears gently, as if brightening the body and releasing anxiety from the shoulders.
How to brew
1) Pour into a kettle or gaiwan. You will need good water at 90-95°C and time. Strain the first infusion (5-7 sec.). Hold the second flow for 10 seconds, increase the next flow by 20 seconds each.
2) Boiling in a glass kettle on a gas burner or stove. The most important thing is not to bring the tea to a boil, but to boil it in water at a high temperature (90°C) for about 5 minutes.
3) Brew in a glass or thermos. Pour 7 grams of pu-erh with good water at 90-95°C and let stand for 3-5 minutes.
Tea cake weight: 357 gr.