This is a 1st Grade cooked (shou) puerh from Menghai. Heavy fermentation produces a dark sweet brew. Earthy notes of antique wood, wheat, and hints of dark rye, leave a lingering menthol sensation and a cooling in the chest.
Origin: Xishuangbanna, Yunnan Province, China - 2012
Rinsing the leaves: It is common to rinse the leaves before steeping, as this helps remove any smaller particles of leaf or dust. Using hot water, steep the tea for no more than 10 seconds. Strain the water from the leaves. The tea is then ready to brew with new water.