Origin: Xia Guan, Yunnan Province, China
Harvest: April 2010
Tea leaves: 1 bud and 2 – 3 leaves were picked, Camellia Sinensis Assamica. Harvested and process in 2010.
Brewing: 100°C, 2g per 100ml water. Rinsing briefly before brewing, 8 – 10 infusions.
Tasting: nice thick and strong mouth-feel with a hint of leather with sweet after-finish.
Weight: 100g per cake