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
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.
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