Spring Ailao

This raw Pu-erh tea offers a pronounced orchid aroma, complemented by sweet honey and fresh grassy notes. It presents a thick, soupy texture with a strong mouthfeel, hinting at its robust character an. It leans orchid, honey and earthy.

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 hybrid sinensis and var. assamica cultivar. This batch is from the Spring 2014 harvest.