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Together with our friend, tea master Panda, we went to Jing Mai to find the ideal Gushu tea leaves. Thoes leaves have been processed in Yang Mings tiny tea factory to traditional 250g cakes.
For this Bingcha we used tea leaves of up to several hundred year old tea trees (Gushu) from Da Ping Zhang in Jing Mai and stone pressed. The tea garden with the old tea trees is located at about 1600m. The the top of the mauntain forms a plateau instead of a peak. Therefore, all tea leaves are grown on a similar altitude.
Harvest: Spring 2017
Pressed: 2017
Typ: Sheng
Taste: Mild and fruity with a sweet aftertaste.
Origin: Jing Mai, Puer prefecture, Yunnan province, China.
Preparation: Appx. 5g 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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