Factory Blend

This aged raw Pu-erh offers a journey of complex flavors, starting with deep notes of damp earth and old wood, evolving into a sweet, fruity character with hints of dried plum and camphor. The tea pro. It leans earthy, woody and fruity.

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 1999 harvest.