For this bingcha tea leaves of up to 300 year old tea trees (gushu) from Yiwu were used and made into a bingcha. A certain similarity to the very-popular Lucky Bee can’t be denied. In addition to the typical Yiwu aroma, there is a well known depth and clarity from the gushu leaves and a hint of camphor.
Who are Tea Masters Panda and Yang Ming?
Tea Masters Panda and Yang Ming are good friends and experts when it comes to Pu-erh. Yang Ming is a local tea farmer of Yiwu and descendants from a family with a long tradition in Pu-erh making. Incidentally, our popular Lucky Bee teas are from Yang Ming’s tea fields. Tea Master Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.
Harvest: Spring 2020
Aroma: Mild and sweet with a typically gushu aftertaste
Terroir: Yiwu Shan, Xishuangbanna, Yunnan province of China
Preparation: In this blog post you will find a description of how to brew Pu-erh tea in an optimal way.
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