Spring Ailao

This raw Pu-erh offers a captivating orchid aroma. It delivers a full and persistent mouthfeel with a noticeable warmth, even in its youth. The tea is highly infusable, providing a balanced experience. It leans orchid, full-bodied and warming.

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 sinensis and var. assamica hybrid cultivar. This batch is from the Spring 2019 harvest.