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For this cake are Tai Di tea leaves from Menghai used and to a excellent blend mastered. Menghai is in Xishuangbanna prefecture located. Here are also many of the six famous tea mountains located.
Harvest: Spring 2008
Pressed: 2008
Typ: Shu
Taste: Sweet and fruity without astrigency.
Origin: Menghai in Xishuangbanna prefecture, Yunnan 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.
Company description not available.
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