|
|
 |
|
Categories:
This Grand Yellow Label Beeng Cha is a special edition of the famous Grand Yellow cakes from the 1950s and 60s. The leaves are large and intact, boasting chocolate brown hue. The taste is full and woody, and leaves a distinctive Pu-erh aftertaste. Since the leaves are compressed by hand, you can easily break them off by hand, and the leaves remain intact so you can watch them as they steep. Leaves withstand 5-10 infusions if brewed gongfu style. The cake is approximately 350 grams, and makes about 75 servings. Leaves from the Yi Wu area; Dai production in the Menghai factory. See also:
| ||
|
