The careful selection of leaves and their varying degrees of fermentation give this Pu-erh its vibrant, layered flavor and deep, expressive aroma.
This Pu-erh continues to mature over time as the tea leaves undergo a slow, natural fermentation process. The most noticeable transformation occurs after approximately four years of storage, while its depth of flavor and aromatic complexity continue to evolve subtly with each passing season.
Brewing Guide:
Water temperature: 85–90°C; Best brewed in a porcelain gaiwan or a porous clay teapot; Tea-to-water ratio: 6 g per 100 ml of water;
First infusion: 15 seconds; Subsequent infusions: begin with 5–7 seconds, gradually increasing the steeping time up to 3 minutes;
Suitable for 10–12 infusions.