Raw Pu-erh (Other)

This raw Pu-erh presents a notably thick and substantial body, enveloping the palate with a pleasant bitterness, known as kuwei, that gracefully lingers. Its profile is carefully crafted to balance a . It leans thick, bitter 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. This batch is from the 2014 harvest.