Factory Blend

This 2010 raw Pu-erh from Xiaguan presents a lively character with notes of dried fruits, hay, and a distinct forest floor earthiness. A pleasant astringency gives way to a lingering, sweet finish, hi. It leans earthy, fruity and astringent.

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 2010 harvest.