Aged for 5 years naturally. Today, we are fortunate to have anything aged naturally, as the Pu-Erh market has exploded. This version is sweet, thick and earthy, with the viscosity of dark soy sauce. Good for 8 – 10 steepings.
Water for Tea: Cold, clear, pure water, is recommended, and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.
1. Warm teapot with hot water and discard.
2. Measure 4-5g (about 1 teaspoon) tea leaves
3. Rinse leaves by first pouring a small amount of hot water into teapot, just enough to cover the top of leaves. Pout out immediately.
4. Pour 6-8 oz. of hot water (190-205 degrees) and steep for 1.5 minutes.
5. Drain brewed tea completely into teacup.
6. Re-use the same tea leaves by repeating steps 4 & 5.
Company description not available.
Pu-erh a Ananas (Pu-erh and Pineapple)Apotheke
2007 World in a Pot Ripe Pu-erhPuerh Shop
2009 Pursue Jiaji (Grade A) Pu-erh Toucha 100gPuerh Shop
2006 A-Gu Zhai Wild Arbor Pu-erh tea * Bu Lang ShanYunnan Sourcing
Pu ErhAdagio Teas
Wild Monk Sheng Pu'er (2012)Mandala Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yi Wu Mountain Green Puer Cake)Misty Peak Teas
Mandala "Wild Monk" Tea - Mao ChaMandala Tea
2009 Late-Winter Budset YabaoVerdant Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
2011 Menghai Dayi "100 year" tribute cakeMenghai Tea Factory (berylleb on ebay)
There aren't any tasting notes for this tea yet.