Tiger's Paw: Shu Pu-erh Bingcha

Tiger's PawShu Pu-Erh Bingcha Tasting Notes:burnt caramel • pine • sundried forest floor Our first collaboration with pu-erh tea producers in Yunnan has resulted in a line of custom tea cakes, made to our delicious specifications.This shu or "ripe" bingcha is large and distinctive, like the animal that adorns it. Rich and flavorful, our Tiger’s Paw pu-erh is earthy and complex. Recently fermented from raw material from Menghai County, the result is soft and sweet, with piney aromatics, and notes of burnt sugar, camphor and peat. Ingredients: Camellia sinensis leaves. CaffeinatedOrigin: Yunnan, China 357g/bingcha FOR AN 8 OUNCE SERVING: 205 DEGREES 2 heaping TEASPOON 1-4 MINUTES Rinse with boiling water for 5-10 seconds before steeping. For multiple steeps, start at 1 minute and graduallyincrease time with each steep