This raw pu’er cake offers a “returning sweetness” (hui gan). This unique sensation creates a lingering, cooling sweetness that builds with each cup you drink.

Tea Type or Tisane | Flavors: Dark (pu’er) Raw | stone fruit, vegetal, woodsy

Tea Tips:  Pu’er tea may help lower blood pressure because of the statins produced during its fermentation process.

Ingredients: China, Yunnan Province Pu’er (dark) tea

How to Steep Tea:  Western Method:  Steep 3 g of tea in 8 oz of water at 190°F for 3 min. until the flavor fades.  Eastern Method: Use 5 g of leaves for 6 oz of water. Rinse the leaves with 190°F water, then steep for 10 seconds for the first three times, adding 10 seconds for each additional steep. Continue until the flavor fades. 

Fun Fact: Pu-er tea, known as “black tea” in China, originates from Yunnan Province and is named after a local market town. It undergoes post-fermentation, which darkens the leaves and alters their flavor. Like fine wine, pu-er can improve with age, remaining fresh for up to 80 years. To be labeled as “Pu’er,” the tea must come from a specific area in Yunnan.

Similar Teas: 2016 Premium Raw Pu’er Cake