Together with our friend, Tea Master Panda, we went to Jing Mai to find the ideal Gushu tea leaves. Thoes leaves have been processed in Yang Mings boutique tea factory to traditional bingcha.
For this bingcha tea leaves of up to 300 year old tea trees (gushu) from Yiwu were used and made into a bingcha. A certain similarity to the very-popular Lucky Bee
can’t be denied. In addition to the typical Yiwu aroma, there is a well known depth and clarity
from the gushu leaves and a hint of camphor.
Harvest: Spring 2018
Taste: Mild and sweet with a typically gushu aftertaste
Origin: Yiwu Shan, Xishuangbanna, Yunnan Provinz in 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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