Although we usually describe the ‘flavors’ of a tea, when drinking Forbidden River, it feels as if we are drinking ancient wisdom. As if the trees that this shou pu’er was harvested from have roots running thousands of years deep into the earth. The mineral earthiness of this pu’er isn’t the stone from the river’s edge, but the riverbed itself underneath the stream. A deep and grounded flavor. Forbidden River is reminiscent of childhood exploration – running around in nature, getting your hands dirty. Sneaking past the “Private Property” signs and taking a dip in the clear water…that’s what this tea tastes like!
Tasting notes: ancient wisdom, roots, riverbed, deep and grounded.
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.
