Although you won’t hear the crackling of a campfire, the aroma and taste of this 2001 small loose-leaf shou pu’er from Southwest Yunnan will bring back great memories of sitting around a campfire with friends. Dark brown liquor, packed with flavor that lasts for many infusions.
Tasting notes: smoky and semi-sweet, campfire toast, roasted walnuts.
Brewing Guidelines Gaiwan/Yixing: fill 1/4 full with dry leaf. 190°-205° water. Rinse leaves. Steep for 15 seconds for the first 3 infusions. Add an additional 15 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 190° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.