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This shu-style pu-erh tea—often well-liked by coffee drinkers—is made from spring-picked leaves that have been exposed to moisture during processing, in order to jump-start fermentation, and results in a deepening of flavor and fragrance. Produced in Yunnan Province in 1998 and for the two decades, it brews up rich and smooth, with a soothing earthy aroma, and pleasant flavor of sweet grain.
To prepare, rinse the leaves briefly with boiling water, then infuse multiple times, tracing the transformation of flavor. This full-bodied brew is a rewarding, all-day drinker.
Country: China
Region: Yunnan
Tasting Notes: earthy, clay, sweet
Year of Production: 1998
