2008 Jing Mai Cooked Puerh Cake | Shou Beeng Cha
This tea has been retired/discontinued.
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Commercial Description
An outstanding cooked puerh that already demonstrates the complex notes sought after in a young puerh which indicates it will continue to mellow and improve with age. The raw nutty notes are softened by the dry, ripe fruit hints and the lingering sweet aftertaste.
Brewing Instructions: (from Canton Tea Co)
Use the gong fu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.
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