Autumn Purple Pu-erh

This raw Pu-erh from Bang Dong offers a unique profile with its purple leaves. It presents a notable sweetness and bright fruity notes, balanced by a gentle bitterness that is less pronounced than typ. It leans fruity, sweet 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 Zi Ya cultivar. This batch is from the Autumn 2019 harvest.