Spring Purple Pu-erh

This captivating raw Pu-erh, crafted from wild purple tea leaves, presents a bright liquor with virtually no bitterness. It delivers a robust, full-bodied profile, boasting delightful notes of flower . It leans sweet, floral and fruity.

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 Ye Sheng cultivar. This batch is from the Spring 2020 harvest.