Steep time
2.5 minutes
Method: standard
Steeps
5
Recommended
Water temp
98°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
medium
Typical
Highlighted notes
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Overview
Pairing: shortbread, fresh fruit, or mild cheeses
Yuan Shu Bingcha2006 Tasting Notes:licorice • vanilla • camphor Sweet and smooth tea from a 2006 harvest pressed into a "shu" (or ripe - manually forced fermentation) pu-erh bingcha that produces a mellow cup with a fresh spring rain aroma in a boreal forest. Steep it over and over. Ingredients: Camellia sinensis leaves. CaffeinatedOrigin: Yunnan, China 400g/bingcha FOR AN 8 OUNCE SERVING: 205 DEGREES 1 heaping TEASPOON 1-4 MINUTES Rinse with boiling water for 5-10 seconds before steeping. For multiple steeps, start at 1 minute and graduallyincrease time with each steep Bingcha: $67.50