"jin ya" golden buds , visible on this shu pu-erh naturally pressed into the pellets and stored in Menghai for few years. Medium fermentation and not too dry storage guarantees the smooth taste without any " scratchy sand in throat" feeling. Tea liquor with touch of coconut ( scent can be smelled from hot lid of gaiwan as well ) and thanks to rich amount of little tea buds is very sweet.
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|Tea Factory||Meng Hai|
|Tea Material||Bush tea ( Tai Di Cha )|
|Season||Mix - Spring / Autumn|
Thanks to medium fermentation you can brew it either with bigger portions or longer time without worrying of oversteeping. Pressed "cha tou" will start to give out proper "juice" after 3rd infusion.You can break it in order to accelerate brewing process and get richer tea soup faster.
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