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Temps d'infusion
3–5 min
Recommandé
Infusions
5
Recommandé
Température de l'eau
98°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
medium
Habituel
Notes marquantes
CamphorSucréAstringentFumée
Aperçu
Best pick • solid dark choice from Origine inconnue
Pairing: shortbread, fresh fruit, or mild cheeses
This Ding Xing Hao tea cake is made in the late 1990s and well-kept in Guang Dong natural dry storage. The wild big leave is a refined selection from arbor tree of Yi Bang MountainߖMR, Meng Hai tea regain. The tea cake is in light brown color. The liquor is supple and oily with very slight astringency on the palate. Good balance in taste with well highlighted by the camphor flavors and flowing texture. Sweet after taste. Tea: 1990's Ding Xing Hao Pu-erh Tea Cake (Raw/Sheng) Factory: Private tea factory Weight Per Cake: 320 grams Origin: Yi Bang MountainߖMR, Meng Hai tea regain, Yunnan Province Types: Sheng/Raw Harvest Period: 1990's