Ripe Pu-erh

This aged Shou Puerh from Yiwu offers a wonderfully mellow and smooth infusion, perfect for invigorating cold mornings. Expect deep mineral notes and a distinct petrichor aroma, accompanied by a pleas. It leans mellow, mineral and sweet.

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 2014 harvest.