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This raw, naturally fermented Pu Erh from Kunming, is a big leaf blend cake, and was harvested during the months of June to August, which was also during the “Chrysanthemum flower harvesting period”.
Full bodied, with a strong fragrant body and aroma, the flavors are quite similar to an I.P.A (Indian Pale Ale), hoppy, bitter, with a citrusy flavor, and finishes off with a clean lingering aftertaste, with mild tannins.
Year Produced: 2006
Origin: Kunming, Yunnan
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.