Pu-erh and Dark Tea

These tea leaves are picked from an old tree, approximately 100-200 years in Lincang, Yunnan, China. Leave from an old tree will make the tea taste sweeter and fruitier. Notes of honey when brewing with a lower temperature around 190º F. Can be brewed 8 times up to 12 times.

ORIGIN: Lincang, Yunnan, China

Origin: Bulang Mountain, Yunnan, China

Notes: TBA

Raw pu-erh is a naturally fermented tea that needs some time to develop its flavor. This particular pu-erh is stored in a specially designed warehouse to cultivate its characteristically woody aroma. After ten years of fermentation, the tea is pressed into a 250g brick for easy storage and transportation.

The first few brews will be a little more bitter than your other teas. This is a pretty normal thing for a raw pu-erh. But after a few brews, the flavor will grow smoother and more refreshing with a long-lasting aftertaste. Try steeping it at a lower temperature––around 190º Fahrenheit (88º Celcius)––to reduce some of the initial bitterness. You should easily get around 15 brews with this tea using a gongfu-style brewing method.

This pu-erh is from a large-leaf variety grown in the Fengqing area, northwest of Lincang, which is well known as the historical birthplace of all tea. The venerable tea trees here average around one hundred years old, and some of the trees can stand as tall as seven feet.

Origin: Fengqing, Yunnan, China

Notes: Woody, Earthy, Apple, Tangy

Harvest: 2006