Raw Pu-erh (Other)

This raw Pu-erh unfurls with a captivating complexity, offering a remarkably heavy body that fills the palate. The infusion is notably thick and sweet, with deep, earthy undertones characteristic of a. It leans sweet, earthy and viscous.

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. This batch is from the 2021 harvest.