Raw Pu-erh (Other)

This 2003 Sheng Pu-erh cake offers a captivating evolution of flavors, characteristic of its age. You'll discover initial bright, tangy fruit notes that gently transition into a comforting woody depth. It leans fruity, woody 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 from the Da Ye Zhong cultivar. This batch is from the 2003 harvest.