Raw Pu-erh (Other)

This exquisite old-tree Sheng Puer from Pazhen offers a journey through the ancient forests of Yunnan. Expect a complex interplay of deep earthy notes and hints of mineral richness, underpinned by a s. It leans forest, earthy and mineral.

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.