Raw Pu-erh (Other)

This 2004 raw Pu-erh cake, crafted from wild arbor leaves, offers a deep and evolving character. Expect prominent earthy and forest floor notes, softening into hints of dried fruit and a subtle, linge. It leans earthy, woody and complex.

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 Qiao Mu Ye Sheng cultivar. This batch is from the 2004 harvest.