Raw Pu-erh (Other)

A robust raw Pu-erh from 2006, offering a captivating blend of deep earthy notes with a hint of forest floor. Its arbor tree origin suggests a sturdy, enduring character that promises continued evolut. It leans earthy, woody and vegetal.

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 Xiao Qiao Mu cultivar. This batch is from the 2006 harvest.