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Yunnan Sourcing
CA$29.75•Unit: 25 Gram Sample
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Steep time
3–5 min
Recommended
Steeps
5
Recommended
Water temp
98°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
Medium
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Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Pairing: shortbread, fresh fruit, or mild cheeses
The first production from Hai Lang Hao this year! Composed entirely of first flush Spring 2007 raw material, this cake is 70% Wild Arbor material blended with 30% plantation all from 1600 to 1800 meters altitude on Jing Mai mountain! Hai Lang waited until spring raw material prices came down to a reasonable level and snapped up just 300 kilos of premium sun-dried "mao cha" to compose these limited edition cakes. Producer: Hai Lang Hao Vintage: Spring 2007 material, September 2007 pressing. Production area: Jing Mai Mountain of Lan Cang county