A well-made, ripe or "cooked", high-mountain Pu-erh, grown in the Cangyuan area of Yunnan Province. Known as Heicha in China.
The leaves are a rich brown-red color, uniform in size; a mix of leaves and stems that create plenty of body and flavors. Aroma is rich and full bodied. Lot was produced in 2020.
Tea Facts. Farm is at an elevation of 1200 meters. Fertile soils and the climate in Cangyuan are ideal for production of Camellia assamica. Leaves are rich in polyphenols and catechins. Harvesting generally occurs in the morning with initial withering of the leaves by early afternoon. Leaf style and flavor profile is traditional to the area. Known to aid in disgestion and lower cholesterol.
Tasting Notes. Intense, rich earthy flavors. taste is smooth and lingers with some warming notes. We find hints of ripe fig.
Brewing Suggestions. For 8 ounces of water, use one rounded tablespoon of leaf. Ripe or Shou Pu-erhs, such as this one, tend to taste richer when steeped strong, so more leaf can be used to gain strength in the cup. Use boiling water and briefly rinse the leaves. Pour that water off and re-infuse the leaves for 3 minutes and taste. Will not get astringent, just stronger. Leaves will yield multiple steeps.