PU ER SHU MANDARINE 2015
Mandarin Pu Er is a fermented shu (cooked) tea harvested and made in 2015 and aged in a hollowed out mandarin. The tea is produced in Menghai in Yunnan. It is then put in a mandarin from Guang Dong in the locality of Xin Hui, where it will then be aged.
It is advisable to break the tangerine peels and infuse them with the tea.
Western preparation: 2g for 100ml / pour water at 100° over the tea to wash it, discard this first water. / 100° / 1min
Asian preparation: line the bottom of your small teapot / wash the tea / 100° / 10s / multiple infusion, double the time if necessary.