40-year-old trees nestled on the northern edge of Nan Nuo Shan in Menghai County grow the tea leaves used to craft this lively pu-erh cake. When brewed, this cake delivers fruity notes of grapefruit and serrano chile alongside woodsy, earthy undertones making it a pleasure to sip throughout the seasons.
Harvested in spring 2024
Ingredients: Full leaf lightly fermented tea from the Yunnan province of China, pressed into a cake.
Tasting Notes:Grapefruit, serrano, copaiba
Bring spring or filtered water to approximately 212°F. Dislodge a 7g piece of pu-erh (approximately the size of a silver dollar). Steep in traditional gaiwan method—making multiple infusions, starting at 10-15 seconds and increase 5-10 seconds with each steeping. Further reading.
Storage: Unlike most tea, pu-erh improves with age and may be enjoyed for years. For best results, we recommend storing in a cool, dry place that is temperature controlled. Do not place near other aromatic ingredients such as coffee.
