Unfolding with notes of sandalwood and dried fig, this sheng, or green, bingcha hails from Long Yuan Hao. This in the Yiwu region of Yunnan Province, which is one of the most desirable areas for raw pu-erh leaf material.

The cake was produced in 2003, and is suitable to drink or age. The focused, thick flavor smooths out after several infusions; be sure to brew multiple times, with water just below boiling, to savor the transformation.

Country: China
Region: Yunnan Province
Tasting Notes: sandalwood, plum, dried fig
Year of Production: 2003

380 g

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 200º F

 3-5 grams, 3 minute steep

 ⅓ full, 10-20 second steep