Mini PuErh Jing Mai Mountain – shu 7x5g

2 min    100°C    1 pc/125ml

As an alternative to the classic natural sheng Pu-Erh, a carefully post-fermented shu variety from the Da Ye Hong cultivar is increasingly being produced since 2010. This tea takes on the soft and fruity characteristics very well and blends them perfectly with the mineral earthy notes. Fermentation takes place traditionally in the famous halls in Menghai and lasts between 80 and 120 days. Quantities are very limited, as it is not produced every year. This tea has great storage potential.

Growing area:  Yunnan, Lancang – China (1500m growing altitude)
Harvest period March – April
Leaf: Matured shades of brown, pressed flat and round, individually wrapped
Cup: Chestnut brown, clear structure
Character:  Mild, soft, aromatic