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Xiao Yang Chun 2011

津乔 "Jin Qiao" are known for their stylish, modern packaging. These beautiful 100g mini cakes are made from top quality, 2011 Autumn, Mengku maocha. Picked in late September, when the weather is similar to Spring, the tea has the strength & vitality of a Spring tea, which explains why Jin Qiao named it 小阳春 "Xiao Yang Chun" or "Little Spring"

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times.

Xiao Yang Chun 2011

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We also sell a Mengku tasting set of four 100g cakes from Jin Qiao's 2012 Spring production, as well as their 一盏醇 Yi Zhan Chun 2012 ripe cake made from gushu leaves.

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