Sheng Pu-Erh Bingcha 2016

PU-ERH

Tasting Notes:
honeycomb • autumn leaves • linden

This “raw” or “sheng” Pu-Erh cake is soft, sweet and easy drinking. These bingchas are produced from old trees in the Bu Lang Mourntians of Menghai county. The aromatics are of sweet hay and forest floor with sweet, floral notes of honeycomb and linden flower. Perfect for beginners and seasoned Pu-erh drinkers alike.

Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 195°F water for 1 minute. Great for multiple infusions; try short steep times and gradually increase times with each consecutive steep. Enjoy!

Ingredients: Camellia sinensis leaves.

Caffeinated
Origin: Yunnan, China

100g/bingcha