Production overseen by tea master Vesper Chan and made from spring leaves of younger trees, this pu-erh is perfect for beginners seeking quality without the hefty price tag. With a smooth, medium-body and cooling aftertaste, the lingering flavors build with each sip.  

Tea Type or Tisane | Flavors: Dark (pu'er) Raw | sweet, vegetal, cooling

Tea Tips: The Chinese believe pu'er lowers blood pressure, as fermentation produces statins (blood pressure-lowering compounds).

Ingredients: China, Bulang Mountains, Menghai County, Yunnan Province pu'er (dark) tea

How to Steep: Western: Use 3 g of tea for 8 oz of water. Steep at 190°F for 3 min. Continue until the flavor fades. Eastern: Use 5 g of leaves per 6 oz of water. Rinse the leaves once with hot water and discard. Set your water to 185°F and steep for 10 sec for the first three steepings. Then add 10 sec for each additional steeping. Continue 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: 2015 Premium Raw Pu'er Cake