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Shu Pu-Erh Bingcha2023 Tasting Notes:walnut peat camphor This Icelandic tea cake from the Bing Dao region is at once soft and strong. The dark infusion of this shou starts out mild, then builds in intensity, yielding earthy notes of walnut and peat to a br
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2023
Tasting Notes:
walnut peat camphor
This Icelandic tea cake from the Bing Dao region is at once soft and strong. The dark infusion of this shou starts out mild, then builds in intensity, yielding earthy notes of walnut and peat to a bright camphor coating that lingers on the palate.
Ingredients: Camellia sinensis leaves. Caffeinated
Origin: Yunnan, China
100g/bingcha
FOR AN 8 OUNCE SERVING:
Rinse with boiling water for 5-10 seconds before steeping.
For multiple steeps, start at 1 minute and gradually
increase time with each steep
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