Compared to the Bulang and the Mansa surprisingly strong, similar to the Lucky Bee with a pleasant “coarse” note. surprisingly reminiscent of these slightly sour gummi bears with the coarse sugar outside.
This bingcha is made of tea leaves from appx. 100 year old tea bushes from Jing Mai. We are especially proud about this tea because it is one the first Bingcha we made by ourselves.
Together with our friends, the tea masters Yang Ming and Panda we searched for the particular tea leaves. We found them in the mountains of Jing Mai. Thoes tea leaves we finally used in Yang Ming’s tea manufactory to produce traditional 357g bing.
Harvest: Spring 2016
Taste: Mild and fruity with a sweet aftertaste.
Origin: Jing Mai, Puer prefecture, Yunnan province, China.
Preparation: Appx. 3g per tea pot, temperatur 100°C. Rinse the tea leaves bevor infusing with boiling water.
Tip: This tea is ideal to mature a few years.
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