Ziehzeit
2.5 minutes
Methode: standard
Aufgüsse
5
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Wassertemp.
98°C
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Blattverhältnis
—
Oxidation
—
Koffein
medium
Typisch
Hervorgehobene Noten
Noch keine Noten.
Übersicht
Pairing: shortbread, fresh fruit, or mild cheeses
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