White Pu Erh Beeng Cha
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This tea is from the Yunnan Province and was formed in 2012. Tea pluckers take new seven day growth (two leaves and a bud). The tea is naturally withered and then sun dried. The tea is then sorted to ensure it’s only tea at its peak is used. The tea is then steamed and formed into 400g cakes under pressure. It is then racked and dried slowly so the tea in the cake can continue to ferment creating the Pu Erh taste and adding depth and body to the tea.
These cakes are wrapped in paper and packed in presentation boxes. The cakes are approximately 400g.
|Amount||1 hdp tsp|
|Brewing Temperature||80 deg C|
|Brewing Time:||3 - 4 minutes|
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