Tsunami Daxue Bingcha
A green (sheng) pu-erh made from leaves from Daxue Mountain, in the Lincang region of Yunnan. It was pressed into a bingcha in 2008, and has a balanced flavor of vanilla and pleasant minerality, with a sweet hay aroma; good for drinking now, we expect it to mellow and age well. The wrapping paper is decorated with a traditional wood block print of waves.
Steep with water just under boiling; rinse leaves quickly before the first infusion, and enjoy multiple cups from the same leaves.
Tasting Notes: balanced, vanilla, sweet hay
Year of Production: 2008
This is an excellent craft product -- for those who are looking for an experience with the same body and flavor sharpness of Pu-erh, without the heaviness of the tanins plus a more delicate flavor (for example, an aged oolong), this is something to consider. Be carful in 2nd or 3rd brew, as some astringent notes can overshadow the delicateness of the tea if brewed too long.