Jing Mai: Sheng Pu-Erh Bingcha 2020

PU-ERH

Tasting Notes:
fiddlehead • pine needle • birch bark

This 'sheng' or 'raw' Pu-erh was harvested in 2018 and produced in 2020 from leaves grown on Jing Mai Mountain. This rather young tea cake is still green and fresh, yielding flavors of sweet ferns, freshly fallen pine needles and birch bark, reminiscent of a walk in the woods after a spring rain.

Infusion: For an 8 oz serving, steep 2 level teaspoons of leaf in 195°F water for 15-30 seconds.

Ingredients: Camellia sinensis leaves.

Caffeinated
Origin: Yunnan, China

357g/bingcha