Steep time
2.5 minutes
Method: standard
Steeps
5
Recommended
Water temp
98°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
medium
Typical
Highlighted notes
Walnut
Overview
Best pick • solid dark choice from China
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Shu Pu-Erh Bingcha2023 Tasting Notes:walnut • peat • camphor This Icelandic tea cake from the Bing Dao region is at once soft and strong. The dark infusion of this shou starts out mild, then builds in intensity, yielding earthy notes of walnut and peat to a bright camphor coating that lingers on the palate. Ingredients: Camellia sinensis leaves. CaffeinatedOrigin: Yunnan, China 100g/bingcha FOR AN 8 OUNCE SERVING: 212 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: $38.00