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Limited edition of unblended mountain teas from the Jiag Mai mountains in the Xishuangbanna Menghai region of the Yunnan province. This Beeng Cha was pressed in 2015, from cooked (shou) Pu Erh tea.
|Amount:||1 hdp tsp|
|Brewing Time:||2-3 minutes. If Gong Fu brewing start with 30 seconds then add 10 seconds a round.|
|Suitable For Cold Brewing||Yes|
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Ingredients: Shou Pu erh from Yunnan China.