Raw Pu-erh (Other)

This aged Sheng Pu-erh cake offers a delightful journey with a complex profile. Expect deep earthy undertones complemented by hints of dried fruits and a subtle woody sweetness. The liquor is smooth a. It leans earthy, fruity and woody.

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 2006 harvest.