Smooth and oaky with notes of camphor, rose, and incense, this puerh cake yields a medium-bodied brew with some astringency. Dry stored in Jinghong.
Origin: Mengsong, Xishuangbanna Prefecture, Yunnan Province - Spring Harvest
Breaking the cake: This cake can easily be broken apart by hand. Gently break off a portion of the cake, then further break the piece down to its individual leaves.
Rinsing the leaves: It is common to rinse the leaves before steeping, as this helps remove any smaller particles of leaf or dust. Using hot water, steep the tea for no more than 10 seconds. Strain the water from the leaves. The tea is then ready to brew with new water.