Ripe Pu-erh

This Shu Pu-erh tea cake offers a comforting depth with its prominent woody and earthy character. Underlying notes of spice add a subtle complexity, culminating in a smooth, mellow experience that is . It leans woody, spicy and earthy.

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 2022 harvest.