Qiao Mu Huang

This 2007 Raw Pu-erh offers a profound and grounding experience. Expect deep earthy and woody notes, reminiscent of an ancient forest, complemented by a subtly resinous, balsamic undertone that linger. It leans earthy, woody and balsamic.

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 2007 harvest.