Pu-erh Flower Beencha
I’m not even sure what to call this. This is a beencha of pressed camellia sinensis flowers! Opening the wrapper I was greeted by an amazingly fresh, flowery fragrance.
When steeped, the flowers basically re-blossom and release a sweet, slightly pungent and nutty liquor.
Not sure how to steep this tea, I did a 1:30 infusion @ 195F and it was delicious.
I'm writing a full-length book on tea. No history, just practical tea information and SCIENCE!