Yiwu

This aged Mahei Huangpian offers a journey into the depths of a well-preserved raw Pu-erh. Expect a smooth, mellow liquor with evolving notes of ancient forest floor, sweet dried fruits, and a hint of. It leans earthy, sweet and smooth.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China. This batch is from the 2007 harvest.