A traditionally produced puer that has darkened gradually during the maturing process. This is a raw / green / sheng puer, it hasn't been fermented, only matured to acquire its distinct herby character. This tea is very potent in Cha Chi, the energising effect that tea provides. Some people can be very sensitive to this effect, so if you are new to this style of tea start slowly by making weaker infusions at first.
This tea shows best results when prepared in a clay teapot (yixing pot), but can also be prepared in other types of teaware. Rinse the leaves with boiling water once or twice before preparing your tea.
Origin: Xishuangbana, Yunnan, China
Tasting notes: Tobacco-y, herby, woody, sweet aftertaste. Be careful not to over-brew this tea, it can turn astringent if left steeping for too long.
|Teaware||Yixing clay pot is highly recommended, alternatively a porcelain gaiwan.|
|Gong Fu brewing||Rinsing of the leaves is required. Multiple infusions, 3g of leaves @ 100C, start at 15 seconds and gradually increase in short intervals.|