Ripe Pu-erh

This Yiwu shou brews into a super thick, smooth, and creamy liquor with a pronounced dark body. It offers rich notes of dark chocolate, complemented by earthy and woodsy aromas, creating a mellow and . It leans dark, earthy and chocolate.

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 2016 harvest.