Ripe Pu-erh

This compressed dark tea cake likely offers deep, earthy notes with hints of aged wood and a mellow sweetness. Its concentrated form promises a rich, grounding infusion with a smooth, comforting textu. It leans earthy, woody and mellow.

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.