Purple Pu-erh

This aged raw Pu-erh offers a compelling experience with its naturally purple leaves. Expect a rich, deep brew with earthy undertones, complemented by fruity notes reminiscent of dark berries and a li. It leans fruity, earthy 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 from the Zi Ya cultivar. This batch is from the 2005 harvest.