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Canton Single Mountain Puerh: Jing Gu 2011
Canton Single Mountain Puerh: Jing Gu 2011A lovely pressed raw puerh cake made entirely from white tippy and very large leaves of the wild trees growing in Jing Gu county. Made only in small batches these beeng cha (compressed tea cakes) will develop a fuller more complex flavour over the next 20 years.
|Harvesting Area||Jing Gu county of Simao, Yang Ta village|
|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.
Healthy FeelingReview by Nephilim