Vintage 1997 large leaf shu pu'er hand processed off the beaten path in Southeast Yunnan Province. Deep redwood richness, slight mead sweetness. A smooth, deep river rock loose-leaf pu'er with layers of flavor.
Tasting notes: toasted redwood, river rock, meade
Brewing Guidelines
Gaiwan/Yixing: fill 1/3 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.
