Ripe Pu-erh

This Shu Puer offers a grounding experience with its deep woody character. Expect rich nutty undertones perfectly complemented by a subtle, warm spiciness that lingers on the palate, creating a comfor. It leans woody, nutty and spicy.

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 China. This batch is from the 2019 harvest.