2012 Jing Mai Shu 357 gram
Black Pu-erh tea
Pressed black Pu-erh tea of 2012 production from Jing Mai mountain area. The tea is grown at an altitude of over 100 meters. Jing Mai, bordering Laos, is inhabited by Bulang and Dai minority population. The tea is produced by Yunnan Da Ye cultivars.

Yunnan provinsen, Kina
The tea is in the form of Bing Cha, a pressed cake. The tea can be stored further.











Origin: Lancang, Jing Mai, Xishuangbanna, Yunnan, China
Taste: Balanced lighter taste.
Appearance: Pressed dark tea.

Steeping Suggestion

Steeping Instructions:
4dl teapot - use about 6 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
2dl teapot - use about 3 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
Second steeping 3 minutes, third steeping 3 minutes. Make sure the temperature of the water does not drop, the flavor develops with the heat.

The tea witholds several steepings on same tea leaves.