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This Raw Pu Erh, also known as Sun Dried Mao Cha, was grown and produced in Yang Ta Village, located in the Simao prefecture of Yunnan. It’s a perfect blend of young white buds, big leaves, small tender leaves, and twigs, making it an ideal blend for post fermenting, aging, and storing.
The flavors are sweet, crisp, clean, without being to dry and bitter on the tongue. There’s also a mild yet complex caramel aroma and flavor, which makes this particular Raw Pu Erh so interesting and awesome to drink
Origin : Yunnan, China
Year : 2005 Raw (Dry Storage)
We recommend using Chinese Yixing (purple clay) or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.