2020 Menghai Shu Puer in Mandarin

2020 Menghai Shu Puer in Mandarin

Gong ting shu puerh in tangerine needs 2 - 3 long infusions to make the fruit skin soften up and tea leafs start to release some decent liquid to drink. Slow pouring into the small opening will increase efficiency of brewing and for last infusions also can cut skin by small scissors to get most of the shu inside. Typical citrusy taste shu puerh for winter evenings or breakfast anytime of the year.