Together with our friends, tea masters Yang Ming and Panda, we went in search of the ideal tea leaves for us. For this bingcha twe used tea leaves from autumn harvest of up to 100-year-old and high-grown tea trees (arbor) from Jing Mai. These leaves have been stone-pressed in Yang Ming tea factory to traditional 357g Bingcha.
Harvest: Autumn 2018
Taste: Mild and fruity with a sweet aftertaste
Origin: Jing Mai, Puer 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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