Ripe Pu-erh

This 2018 Menghai Shu Puer delivers a deeply comforting cup with prominent nutty and woody undertones. Its wild tree origins contribute to a robust character, unfolding with a smooth, earthy body that. It leans nutty and woody.

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 Yesheng cultivar. This batch is from the 2018 harvest.