Spring Ripe Pu-erh

This 2012 Ripe Pu-erh tea cake offers a thick, full-bodied infusion with a pleasant mouthfeel, reminiscent of a good raw pu-erh. It presents an aromatic profile featuring notes of camphor and sweet mo. 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 Spring 2012 harvest.