Ripe Pu-erh

This imperial grade Shou Pu-erh, crafted from entirely buds, quickly yields a deeply satisfying, dark infusion. It presents prominent mineral notes balanced by a gentle bitterness and astringency, cha. It leans earthy, mineral 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 2022 harvest.