Raw Pu-erh (Other)

This Raw Pu-erh offers a smooth and fragrant experience, with a distinct sweetness and underlying Menghai character. While early infusions may present a touch of astringency, it quickly settles into a. It leans earthy, sweet and smooth.

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 2007 harvest.