Moon-Shaped Sheng Bingcha

The leaves for this sheng or green pu-erh were harvested in the Jinggu region of Yunnan, and compressed into a small bingcha shape in 2011. A rich aroma—squash-like and lightly smoky—yields to a complex, tannic flavor that will mellow as the tea ages. Packed in a metal tin, it's perfect for traveling.To brew, gently flake off a small section of tea; start with a light dose. Steep with water just under boiling (195–200° F); rinse leaves quickly two times before the first infusion, and enjoy multiple cups from the same leaves. A smoother flavor appears in the third and fourth infusions.Enjoy some now, and set aside the rest to age: this tea's flavor will evolve over time as the leaves continue to ferment. Country: ChinaRegion: YunnanTasting Notes: squash, sour plum, smokyYear of Production: 2011 100 g --  195-200º F  3-5 grams, 3 minute steep  ⅓ full, 10-20 second steep