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For this pu-erh were tea leaves from the village Dong Bang in Mengku used. Mengku is well known for Pu-erh strong Cha Qi. All tea leaves are exclusively from a family runed single tea estate which consists more than 100 years old tea bushes.
Harvest: Spring 2012
Pressed: 2012
Typ: Sheng
Taste: Mineral with a bit astrigent and sweet aftertaste.
Origin: Bang Dong near Menggu, Lincang province, China.
Preparation: Appx. 3g per tea pot, temperatur 100°C. Rinse the tea leaves bevor infusing with boiling water.
Tip: This tea is ideal to mature a few years.
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