Origin: Yunnan, China
Our ripe pu'er is in its loose-leaf form before pressing into cakes. Sun-dried and aged in open-air for 8 years, this earthy pu'er exudes a deep forest aroma reminiscent of camphor trees.
The tea liquor has a velvety texture and a rounded mouth finish, without the sharp bitter astringency sometimes present in sheng pu'er. For gongfu cha brewing, 6-7g is recommended.
2 oz loose leaf
5g/100 ml using 98 Celsius water (near boiling). Start with 10-20 second infusions after the initial 10 second rinse