Loose-leaf sheng pu'er harvested and processed in the Spring of 2002. Aged in Hong Kong for a few years followed by over ten years of aging in Taiwan. Deep dark flavor, great cha qi, and amazing patience...meaning its great flavor lasts. We didn't intend to buy any pu'er on our last sourcing trip to Taiwan, but when we tasted this pu'er, we had to have it! We can't reorder this tea due to its limited availability. Once it's gone, it's gone.
Tasting notes: molasses, river rock, wisdom
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.