An intense, earthy pu-erh tea from the Yunnan province.
Tasting Notes Cup Color is Dark Amber. Aroma creamy and intense. Full body. Flavor is Smokey creamy and smooth.
Like fine wine that improves over time, this sun-dried and aged pu-erh tea is highly sought after for its vintage as well as for the region it’s grown in. Hailing from six famous tea mountains in Xishuangbanna in the Yunnan province, this wonderfully rich tea has the aromas of dried mushrooms and creamy leather, with full body and flavors of sweet earthiness.
How to Brew
For Best Brewing
- Use one heaping teaspoon of loose leaves per 8 fl oz of 215° water.
- Let it steep for 5 minutes. Wait patiently for perfection.
Black tea is the fully oxidized leaf of Camellia sinensis and requires the most processing. The brewed liquor ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, the greatest astringency.
Did you know?
Sundrying of the leaf makes pu'er teas. Chinese aged teas from the Yunnan province. Typically Pu'ers are thought of as cakes, but Pu'er is really about the sun drying process. The cake helps the aging and oxidation process.