A 2004 sheng pu'er cake from the mountains of Yunnan in Southwest China. Deep gold liquor, vibrant aroma and sweet flavor. Honey and apricot notes reminiscent of a dancong oolong. This dry stored pu'er is beginning to show its age and will continue to age nicely if stored well. 250g bing cha. Long-lasting flavor over many infusions.
Tasting notes: honey, apricot, caramel, yams, dried alfalfa
Brewing Guidelines
Gaiwan/Yixing: fill 1/3 full with dry leaf. 195° water. Rinse leaves for 30-60 seconds. Flash steep for the first 3 infusions. Add an additional 10 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 195° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.
