Originating from Xiaguan in Yunnan’s Dali Prefecture, this robust pu’er tea reflects the areas dry, windy climate, which imparts a subtle smoky aroma. Each sip leaves a refreshing cooling sensation (hui gan) that gradually intensifies, offering a soothing and memorable experience.

Tea Type orTisane | Flavors:Dark (pu’er) Ripe | Slight smoke, bright, cooling

Ingredients:China, Yunnan Province, Dali Prefecture pu’er (dark) tea

Tea Tips:The Chinese believe pu’er lowers blood pressure, as fermentation produces statins (blood pressure-lowering compounds).

How to Steep: Western: Add 3 g to 8 oz of boiling water and steep for 34 minutes. Eastern:Use 5 g of leaves per 6 ounces of water. Quickly rinse the leaves with boiling water and discard the water. Steep for 10 sec. Add 10 seconds to each additional steep. Steep until the flavor fades.

Fun fact:In the Yunnan dialect, “tuo” refers to a round-shaped object, while “cha” means tea.

Similar Teas: Menghai Ripe Pu’er Cake, Golden Needle Ripe Pu’er Cake, Sticky Rice Pu’er