Factory Blend

This venerable aged Pu-erh from the 1990s unveils a profound complexity. Expect earthy tones mingling with damp wood and subtle hints of mushroom, culminating in a smooth, lingering finish that speaks. It leans earthy, woody and complex.

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 1990 harvest.