Ripe Pu-erh

This Shu Pu-erh presents a deep, comforting profile with prominent notes of aged wood and rich, fertile earth. A subtle nutty sweetness emerges, rounding out the experience with a warm, grounding fini. It leans earthy, woody and nutty.

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 2014 harvest.