2015 Bang Wei, Sheng (Raw), Early Spring Harvest

Complex sheng (raw) puerh with floral and honey notes that give way to a spice and incense finish.  An excellent introduction for the puerh novice.

Origin: Bang Wei, Puer City (Simao) Prefecture, Yunnan Province - Early Spring Harvest 

Brewing Instructions:

Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.

Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping.  Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.

Amount: 1 tsp per 8oz/250ml of water 

Water Temperature: 195ºF/90ºC

Bring fresh, cold spring water to a boil.

Brew 4-6 minutes

All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.