2015 shu puer tea from Jingmai Mountain. It has a really earthy, musty taste, and also shows a soft silkiness and an oily texture. Spicy notes, with a light camphor aroma. A tea with a complex aroma that can be poured dozens of times.
We recommend it to those who like slightly smoky, woody, bitter chocolate puers.
For its preparation, use water with a low mineral content, with a total mineral content of less than 200 mg/l. Good-tasting spring water is ideal, or tap water filtered with a magnesium filter insert can also be used if there is no other solution.
After waking up, you can steep the tea for a long time with 100-degree water, and by increasing the steeping time, you can use this tea nicely.
we recommend a clay pot for its preparation.
