Ripe Pu-erh

This aged Ripe Pu-erh presents a profound character, with deep earthy notes intertwining with hints of dark wood and a subtle, mellow sweetness. The Taiwanese storage has nurtured a clean profile, enh. 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 1995 harvest.