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Steep time
2.5 minutes
Method: standard
Steeps
2
Recommended
Water temp
80°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
medium
Typical
Highlighted notes
No notes yet.
Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: sushi, steamed vegetables, or citrusy salads
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