Classic beeng cha by Menghai tea company. Refreshingly sweet and smooth aftertaste.
Brewing: Use a strong tea knife to carefully pry out a chunk of leaves equal to about 1 T and place it in a teapot. Rinse by covering with boiling water and quickly pour off. Cover with boiling water again and let steep 5-30 seconds and serve. Brew the tea up to five infusions.
Brewing vessel: Gaiwan or Yixing teapots is preferred
Storage: Keep Dayi Tse Chi Beeng in porous wrap or container to allow it to age further. No direct exposure to sunlight and water.