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Origin: Xia Guan, Yunnan Province, China
Harvest: April 2017
Tea leaves: 1 bud and 2 – 3 leaves were picked, Camellia Sinensis Assamica. Harvested and fermented in 2016 and process in 2017.
Brewing: 100°C, 2g per 100ml water. Rinsing briefly before brewing, 8 – 10 infusions.
Tasting: light earthy flavour with a hint of floral notes.
Weight: 100g per cake
