Together with our friend, Tea Master Panda, we went to Hekai to find the ideal Gushu tea leaves. Thoes leaves have been processed in Yang Mings boutique tea factory to traditional cakes of 200g size.
For this bingcha tea leaves of 300 year old tea trees (gushu) from Hekai Shan were used and made into a bingcha. In addition to the typical Hekai aroma, there is a well known depth and clarity from the gushu leaves and a hint of camphor. This tea is particulary sutable for long time storage. The taste will improve over the years.
Harvest: Autumn 2018
Taste: Typical Hekai taste with unmistakable Gushu aftertaste
Origin: Hekai, Xishuangbanna prefecture, Yunnan province, China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way.
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