This organic, cooked (shou) puerh produces a strong yet smooth brew. Earthen musky notes predominate a rich, coffee-hued liquor.
Origin: Yunnan Province, China
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.
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