The Bing Cha Formerly Known As Prince.
A delicious 100g (3.5oz) Bing Cha from the good year of…you guessed it, 1999. Shou Pu’er leaves ripened and pressed in Menghai and aged perfectly since the end of the 90’s. We found this Pu’er to have a great combination of the ripened (Shou) flavors and the naturally aged (Sheng) flavors. It’s also a great size to pack with you wherever you go…the 100g cakes are just over a few inches in diameter.
Tasting Notes: black sapote, ripe avocado, cedar, cinnamon, glitter.
Gaiwan/Yixing: fill 1/4 full with dry leaf. 190°-200° water. Rinse leaves. Steep for 15 seconds for the first 3 infusions. Add an additional 15 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 190° water. Rinse leaves. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.