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Yuan Shu Bingcha2006 Tasting Notes:licorice vanilla camphor Sweet and smooth tea from a 2006 harvest pressed into a "shu" (or ripe - manually forced fermentation) pu-erh bingcha that produces a mellow cup with a fresh spring rain aroma in a boreal forest.
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2006
Tasting Notes:
licorice vanilla camphor
Sweet and smooth tea from a 2006 harvest pressed into a “shu” (or ripe – manually forced fermentation) pu-erh bingcha that produces a mellow cup with a fresh spring rain aroma in a boreal forest. Steep it over and over.
Ingredients: Camellia sinensis leaves. Caffeinated
Origin: Yunnan, China
400g/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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