I am sitting here drinking Puerh Fangcha 99 from Silk Road Teas. I hav
noticed a slight camphor smell and taste. I understand that this i common in many green Puerhs.
Here is the question: How do these green Puerhs get this camphor taste I have noticed that the camphor tree is quite common in the tea growin regions on Yunnan. Do the old tea trees pick up camphor by being clos to camphor trees? Are Camphor leaves added to the tea?
teamani
-- teamania