Temps d'infusion
2–5 min
Recommandé
Infusions
5
Recommandé
Température de l'eau
95°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
medium
Habituel
Notes marquantes
CoffeeSmoothThickCocoaCreamRoasted
Aperçu
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: stone fruit, roast chicken, or buttery pastries
Aroma: Cocoa, medium roasted coffee Taste: Smooth and creamy Origin: Mingjian Tea Region Altitude: 600-800m Fermentation: Medium to heavy Roasting: Medium to heavy