Spring Ailao

This aged raw Pu-erh captivates with a distinct orchid-like aroma and a sweet, floral character that dances with ancient notes. Its thick, viscous body carries a pungent, fruity sweetness, culminating. It leans floral, fruity and thick.

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 from the Purple Assamica (Zi Cha) cultivar. This batch is from the Spring 2007 harvest.