A premier raw pu’er cake harvested from centuries-old trees and produced under tea master Vesper Chan. The mature age of this cake has nurtured a complex and balanced profile and offers a “returning sweetness” (hui gan). This unique sensation creates a lingering, cooling sweetness that builds with each cup you drink.

Tea Type orTisane | Flavors:Dark (pu’er) Raw| stone fruit, vegetal, woodsy

Tea Tips: Pu’er tea may help lower blood pressure because of the statins produced during its fermentation process.

Ingredients: Yunnan Province Pu’er (dark) sourced at Jinggu Mountain, Simao Prefecture, Yunnan Province,China

How to Steep Tea: Western Method: Steep 3 g of tea in 8 oz of water at 190F for 3 min. until the flavor fades. Eastern Method: Use 5 g of leaves for 6 oz of water. Rinse the leaves with 190F water, then steep for 10 seconds for the first three times, adding 10 seconds for each additional steep. Continue until the flavor fades.

Fun Fact: Pu-er tea, known as “black tea” in China, originates from Yunnan Province and is named after a local market town. It undergoes post-fermentation, which darkens the leaves and alters their flavor. Like fine wine, pu-er can improve with age, remaining fresh for up to 80 years. To be labeled as “Pu’er,” the tea must come from a specific area in Yunnan.

Similar Teas: 2016 Premium Raw Pu’er Cake, Golden Needle RIpe Cake