Jingmai Shou Puerh Cha Gao is a special type of puerh tea that was originally developed in the Tang and Song dynasties and perfected in the Qing dynasty. It is made after the fermentation process is complete (in this case 45 days), then the leaves undergo a decoction process to produce a concentrated cha gao. Later they were divided into 0.5 gram single serving pieces and wrapped individually. All you have to do is take one and add boiling water and enjoy watching it dissolve. You can shake it for a quicker reaction but it takes away from the beauty of a slowly disintegrating cha gao. You’ll notice a very smooth, sweet ripe puerh taste with some cocoa notes. The cha gao can handles various steepings before fully dissolving.
We recommend you dissolve one piece in about 400ml. Each package contains 10 pieces.
Origin: Jingmai, Yunnan, China
Harvest: Spring, 2016
Color of liquor: deep reddish brown
Aroma: leather, black licorice, hot cocoa
Flavor: silky, mellow, sweet, molasses, dates, mushroom soup, oat bran
Temperature: 100º c