China Yunnan Pu-Erh Jing Mai - shu 7 x 5 g
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- Order number: 15490
- Character Mild, soft, aromatic
- Infusion time 2 Min.
- Gram for 1 litre 1 Beeng / 125 ml
- Growing altitude in meters 1500
- Growing area Yunnan, Lancang
- Harvest period 03 - 04
- Temperature in degrees Celsius 100
- Leaf: Matured shades of brown, pressed flat and round, individually wrapped
- Cup: Chestnut brown, clear structure
- Specials As an alternative to the classic natural sheng Pu-Erh, a carefully post-fermented shu variety from the Da Ye Hong cultivar has increasingly been produced since 2010. This tea takes on the smooth and fruity characteristics very well and blends them perfectly with the mineral and 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 aging potential.
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