Dark

This aged 1998 Sheng Pu-erh offers a profound journey into the depths of a forest floor, revealing rich, earthy aromas complemented by hints of camphor and old wood. Its smooth, complex liquor unfolds. It leans earthy, woody and complex.

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 1998 harvest.