Ripe Pu-erh

This Yiwu shou offers a luxurious experience, brewing a thick, smooth, and creamy liquor. Its deep character unfolds with notes reminiscent of dark chocolate, complemented by rich earthy and woodsy ar. It leans earthy, smooth and chocolatey.

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 from the Gushu cultivar. This batch is from the 2016 harvest.