Spring Factory Blend

This aged Sheng Pu-erh unfurls a rich tapestry of deep earthy notes intertwined with a mellow, evolving sweetness. Expect a robust body and a refined complexity that only comes with over a decade of c. It leans earthy, complex and sweet.

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 Gushu cultivar. This batch is from the Spring 2008 harvest.