Tempo di infusione
8s
Metodo: standard
Infusioni
5
Consigliato
Temp. acqua
98°C
Consigliato
Rapporto foglie/acqua
—
Ossidazione
—
Caffeina
medium
Tipico
Note in evidenza
Ancora nessuna nota.
Panoramica
Best pick • solid dark choice from China
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Yuan Sheng Bingcha2005 Tasting Notes:grape • chrysanthemum • sweet hay For a tea cake that's aged 20 years, this fruity and floral bingcha retains a sweet grape and chrysanthemum flavor and low astringency. Taste the relatively light oxidation and fermentation through a series of short steeps, gong-fu style! Ingredients: Camellia sinensis leaves. CaffeinatedOrigin: Yunnan, China 357g/bingcha FOR AN 8 OUNCE SERVING: 175 DEGREES 1 heaping TEASPOON 1 MINUTE Rinse with boiling water for 5-10 seconds before steeping. For multiple steeps, start at 1 minute and graduallyincrease time with each steep Bingcha: $57.00