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Canton Raw: Jing Gu 2011

A rare 100g puerh cake, pressed on a family farm in the mountains of Yunnan.
This lovely pressed raw puerh cake is made entirely from white tips and the very large leaves of wild trees growing high in the mountains of Jing Gu county. Made only in small batches on the Liu family farm, these beeng cha will develop a fuller, more complex flavour over the next 20 years.

A gorgeous raw puerh, displaying the soft white tips picked from the broad leaf varietal of wild, native puerh trees.

Buying Options

£10.00
£0.13 per serving

*Based on a 5g serving, infused 4 times

Canton Raw: Jing Gu 2011

Reviews (1)

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Healthy Feeling

Review by Nephilim

5

/ 5

This Puerh is great! I have it after a big meal and I noticed that sense doing so I feel a lot better through the day and have a lot less acid reflex than ever before. If you don't like strong tastes it can be brewed for less time and have a very light flavor or reverse, its all in the brew time. Mess with it and find your taste.

(Posted on 3/4/13)

Learn More

Chinese Name 2011年秋天景谷阳塔
Factory Liu Family
Harvesting Area Jing Gu county of Simao, Yang Ta village
Varietal Camellia Taliensis
Leaf Appearance White tippy and very large
Quick Brewing Instructions Use the gongfu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.

Read more about Puerh Tea in Canton Tea School.

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