Product Description
This tea is from Anhui province and is a close cousin to Pu-erh. The leaves are processed differently during fermentation, and not compressed as a beng cha.
This tea should be washed once for 30 seconds to get the old off. But after that this tea really delivers. The flavors are mouth filling and the brew is dark. The leaves infuse over three or four steeps, more if you used a lot of leaves.
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