A rare and delightful offering: early-spring harvested golden buds from ancient trees (gu shu) deep within Yunnan Province. The downy puerh buds produce a clear, refreshing brew with delicate notes of sweet, fresh hay that give way to a suggestion of aged leather and hops. An intriguing mineral, if somewhat flinty finish, lingers on the palate.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 155ºF/80ºC
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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