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. Steep it over and over. Ingredients: Camellia sinensis leaves. CaffeinatedOrigin: Yunnan, China 400g/bingcha FOR AN 8 OUNCE SERVING: 205 DEGREES 1 heaping TEASPOON 1-4 MINUTES Rinse with boiling water for 5-10 seconds before steeping. For multiple steeps, start at 1 minute and graduallyincrease time with each steep Bingcha: $67.50
