For a Bulang tame in bitterness but with an intense velvety texture and nice Qi.
This bingcha is made of tea leaves from 400 year old tea bushes from Bulang shan. We are especially proud about this tea because it is the first Bingcha which we made by ourselves.
Together with our friends, the tea masters Yang Ming and Cha Shan Xing Zhe we searched for the ideal Gushu tea leaves. We found them in the mountains of Bulang. Those tea leaves we finally used in Yang Ming tea manufacturer to produce 250g Bingcha. We have deliberately chosen a smaller size of cake in order to be able to offer this bing at an affordable price.
Harvest: Spring 2015
Taste: Strong, with a bulang typical astrigent and a sweet aftertaste.
Origin: Bulang Shan, Xishuangbanna prefecture, Yunnan province, China.
Preparation: Appx. 3g per tea pot, temperature 100°C. Rinse the tea leaves before infusing with boiling water.
Tip: This tea is ideal to mature a few years.
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