2011 Purple Bud Bingcha

2011 Purple Bud Bingcha - Cake (3).jpg
2011 Purple Bud Bingcha - Wrap (4).jpg
Yunnan, China-04.jpg
2011 Purple Bud Bingcha - Cake (3).jpg
2011 Purple Bud Bingcha - Wrap (4).jpg
Yunnan, China-04.jpg

2011 Purple Bud Bingcha

83.00

Tasting Notes: sweet hay • camphor • green plum
Origin: Yunnan, China

This 'sheng' or 'raw' Pu-erh is made from lovely large green tea buds. The liquor yields a pungent camphor aroma and flavors of sweet hay and sour green plums. Great for multiple steeps.

Infusion: For an 8 oz serving, steep 2 heaping teaspoon (4g) of leaf in 200°F water for 1-3 minutes. Great for multiple infusions; try short steep times and gradually increase times with each consecutive steep. Enjoy!

Ingredients: Camellia sinensis leaves.

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