Origin: Menghai, Yunnan
Our ripe pu'er is in its loose-leaf form before pressing into cakes. Sun-dried and aged in open air for 10 years, this earthy pu'er exudes a deep forest aroma reminiscent of camphor trees.
The tea liquor is sweet and creamy and has a velvety texture and a rounded mouth finish without the sharp bitter astringency sometimes present in sheng pu'er. For gongfu cha brewing, 5-8g is recommended.
2 oz loose leaf
5g/100 ml using 98 Celsius water (near boiling). Rinse twice and start with 10-15 second infusions