Dark

This venerable 1994 raw Pu-erh tea cake unveils a deep, mature character. Expect rich earthy notes of ancient wood and damp forest floor, interwoven with hints of camphor and a pleasant, lingering swe. It leans earthy, woody 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. This batch is from the 1994 harvest.