This pu-erh was made in the Spring of 2017. It comes to us from the highly regarded BingDao region in Lincang prefecture, Yunnan. The tea is made from the arbor tress in the region, and carries a similar profile to the old mountain plants, but without the high price tag.
This 200-gram cake is expected to age well, yet today has a floral fragrance and the right amount of 'bitterness' to produce a lasting cooling sensation in the mouth. We recommend using a pu-erh knife to break off a small piece to infuse. Wrap the remaining pu-erh back up to enjoy as it ages!
Insider Tip: Pu-erh teas are what the Chinese consider true black teas. What we in the West call black, is referred to as red there - referring to the liquor color. Pu-erhs have a distinct flavor and are much beloved - some even invest in Pu-erh, keeping the aged cakes as an asset which can be sold for a higher value once it has aged more.
Caffeine Level: High
Pu-erh comes from the Yunnan Province of China. With a strong, distinct flavor that is developed in the fermentation process, pu-erh is offered in two varieties: raw and ripened (Shenq/ Shu Pu We). Often compressed into bengs (cakes) or tou chas (small bird nest shaped rosettes) or even into fruit (such as our Tangerine Pu-erh), pu-erhs are believed to aid with digestion and weight loss, to be detoxifying and to help regulate blood sugars. Do some research and dive in!
Ingredients: Pu-erh tea.
Use 208 degree water and the following infusion times: