This pu-erh was made in the Autumn of 2019 from trees around 300 years old on the Bulong Mountain! What makes this unusual is the smooth taste not often seen in a raw pu-erh this young.
The cake is 100 grams, and the flavor will not fade, even after multiple infusions. Purchase 1 to enjoy now, and more to age and develop! 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.
Ingredients: Pu-erh tea.
Time/Temp:
Use 208-degree water and the following infusion times:
| Rinse | 1st Infusion | 2nd Infusion | 3rd Infusion | 4th Infusion | 5th Infusion | 6th Infusion | 7th Infusion | 8th Infusion |
| 2 seconds | 10 seconds | 5 seconds | 10 seconds | 20 seconds | 30 seconds | 40 seconds | 1 minute | 2 minutes |
