Raw Pu-erh (Other)

This aged Sheng Pu-erh from 2005 offers a profound complexity, presenting deep woody undertones intertwined with intriguing balsamic notes. The passage of time has refined its character, promising a s. 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 2005 harvest.