This pu-erh tea, crafted under the guidance of tea master Vesper Chan, is made from the spring leaves of younger trees. It is an excellent choice for beginners seeking quality at an affordable price. With a smooth, medium body and a refreshing aftertaste, the flavors develop and intensify with each sip.

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

Tea Tips: The Chinese believe that pu’er tea can help lower blood pressure because the fermentation process produces statins, which are compounds known to reduce blood pressure.

Ingredients: China, Bulang Mountains, Menghai County, Yunnan Province pu’er tea

How to Steep: Western Method: Use 3 g of tea for 8 o of water. Steep 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, then steep at 185°F for 10 seconds for the first three steepings, adding 10 seconds for each additional steeping until the flavor fades.

Fun Fact: To be called “pu’er,” this tea must originate from a specific region in Yunnan Province, similar to how Champagne must come from a designated area.

Similar Teas: 2015 Premium Raw Pu’er Cake