Yunnan Pu Erh Green
30 g bag
The processing to obtain Mao Cha are:
1. Short drying
2. Cooking in a pan to stabilize the product and stop oxidation (Killing the green)
3. Shaping the leaves
4. Sun drying. The leaves are still green, and the final flavor is complex, typical of green teas
This surprising tea made from endemic cultivars of the Xishuangbanna is the raw material - Mao Cha - of compressed Sheng Pu Erh, fermented / matured naturally over time.
|Flavour:||Slightly sour, notes of plum, persistent for a long time.|
2/3 g x 200 cc. mineral water at a temperature of 75 ° C. Infusion time 2/3 minutes.
Chinese green Pu Erh
Desserts, after a meal