In appearance: 336 g teacake. The aroma is mature, balsamic. The infusion is transparent with apricot shade.
The bouquet of brewed tea is mature, spicy-balsamic, with notes of dried apricots, exotic wood resins, oak moss and citrus. The aroma is deep and complex, fruity-balsamic. The taste is rich and soft, refined, with sweetness of dried fruits, spicy nuances, refreshing lemon acidity and lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 12 times.
«Huang Ji Bing» is an excellent example of aged Raw Puer for gourmets and connoisseurs – multifaceted and refined, retaining the brightness of colors and the power of «cha qi».