2018 Chazejin Cha Shou Bing - Pu'er Maturo Dorato 357g
2018 Chazejin Cha Shou Bing - Pu'er Maturo Dorato 357g
Una torta di tè pu erh matura realizzata con una miscela di foglie di tè di prima qualità raccolte esclusivamente da piantagioni di tè selvatiche situate a oltre 2000 metri di altitudine. La torta di tè secca è ben compressa, facile da sollevare (allentare) e mostra boccioli dorati visibili.
Offre una consistenza densa, simile al cioccolato al latte, con un profilo aromatico incredibilmente soddisfacente di muschio, pino, zucchero di canna e pane tostato. Sapori così intensi e complessi possono essere sperimentati solo con torte realizzate con materiali di alta montagna in combinazione con eccellenti capacità di miscelazione.
Origin
Origin
- Year: 2018
- Season: Spring
- Origin: Yunnan
- Leaf grade: wild arbor tree (qiao mu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 18 Jun 2018
- Batch: 1
- Compression: medium
- Type: ripe (shou)
- Brand: Cha Ze
- Series/recipe: Jin Cha Shou Bing
- Shape: pu erh tea cake
- Weight: 357g
How to Steep
How to Steep
How to make Jing Cha Shou Bing tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 5 gram with 100 ml of water at 100 °C. Steep for 10 seconds for the first infusion, followed by 3 seconds for the next 5 infusions. Afterwards, gradually increase the steeping time.
Western brewing
Steep 3 gram with 500 ml of water at 100 °C. Apply a brewing time of 2 minutes and add 30 seconds for each next infusion.

Very deep and rich in flavour highly reccomend to anyone who likes pu erh
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.