Tsunami Daxue Bingcha

A green (sheng) pu-erh made from leaves from Daxue Mountain, in the Lincang region of Yunnan. It was pressed into a bingcha in 2008, and has a balanced flavor of vanilla and pleasant minerality, with a sweet hay aroma; good for drinking now, we expect it to mellow and age well. The wrapping paper is decorated with a traditional wood block print of waves.Steep with water just under boiling; rinse leaves quickly before the first infusion, and enjoy multiple cups from the same leaves. Country: ChinaRegion: YunnanTasting Notes: balanced, vanilla, sweet hayYear of Production: 2008 380 g -- 200º F 3-5 grams, 2-3 minute steep ⅓ full, 10-20 second steep