Tsunami Daxue Bingcha

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, slightly astrigent flavor and 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 (195–200° F); rinse leaves quickly before the first infusion, and enjoy multiple cups from the same leaves.

Country: China
Region: Yunnan
Tasting Notes: balanced, sweet hay
Year of Production: 2008

380 g

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