Raw Pu-erh (Other)

This aged Sheng Pu-erh presents a vibrant, fresh vegetal character that gradually unfolds into warming notes of clove and ginger. The palate is defined by a pleasant astringency reminiscent of plum sk. It leans vegetal, spicy and fruity.

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 Menghai Daye cultivar. This batch is from the 2012 harvest.