Dark

This aged Sheng Pu-erh offers a profound and complex experience, revealing deep notes of damp forest floor, camphor, and a hint of dried fruits. Its smooth, thick body gives way to a lingering sweetne. It leans earthy, woody and umami.

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 1996 harvest.