10 Year pu'er shu cha 普洱熟茶

Type: aged/post-fermented

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

Brewing Tips:

5g/100 ml using 98 Celsius water (near boiling). Rinse twice and start with 10-15 second infusions