Raw Pu-erh (Other)

This aged raw Pu-erh from 2004 presents a deep, evolving character with prominent earthy notes of old wood and forest floor. Underlying sweetness emerges with hints of dried fruits, leading to a smoot. It leans earthy, woody and fruity.

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 2004 harvest.