2003 Pu'er Bing Cha Red Stamp
This 20-year-old cake offers an unforgettable flavor journey. Enjoy its creamy, woodsy, and calming notes that impart a satisfying richness with each sip. Rediscover the pleasure of good tea.
Tea Type or Tisane | Flavors: Dark (pu'er) Raw | mineral, creamy, soft
Tea Tips: The Chinese believe pu'er lowers blood pressure, as fermentation produces statins (blood pressure-lowering compounds).
Ingredients: China, Yunnan Province pu'er (dark) tea
How to Steep: Western: Add 3 g to 8 oz of boiling water and steep for 3–4 minutes. Eastern: Use 5 g of leaves per 6 ounces of water. Quickly rinse the leaves with boiling water and discard the water. Steep for 10 sec. Add 10 seconds to each additional steep. Steep until the flavor fades.
Fun Fact: Like Champagne, this tea must come from a specific region in Yunnan Province to be called pu'er.
Similar Teas: Menghai Ripe Pu'er Cake, Silk Road Adventure, Golden Needle Ripe Pu'er Cake