Factory Blend

This aged Sheng Pu-erh from 1995 offers a deep and complex experience. Expect rich woody undertones, evolving into sweet, resinous balsamic notes with a profound, earthy depth that lingers on the pala. It leans woody, balsamic and earthy.

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.