Yiwu

This Yiwu Raw Pu-erh from ancient trees offers a captivating experience, revealing a smooth, sweet liquor with distinct floral notes, reminiscent of orchids and honey. Its complex aroma and gentle cha. It leans floral, sweet and woody.

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.