A well-made, ripe or "cooked", high-mountain Pu-erh, grown near the Vietnam border in Yunnan Province.
The leaves are a deep, rich brown-red color and a mix of leaves and stems that create plenty of body and flavors in the brew. Aroma is rich and full bodied, showing none of the "fishiness" of a poorly made or improperly stored lot. Factory focuses solely to black and Pu-erh teas with a high production standard. Tea is EU Standard.
Offers some earthiness but this tea is nuanced and the tastes it offers have been well-shaped. The mix of bulky, thick leaves and odd stems creates a balanced, deeply rich taste. Flavor is even, mouth-filling. The finish is clean and smooth. Cups to a bright red-brown color. Tea was produced in 2016.
For 8-12 ounces of water, use at least 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. Leaves will yield multiple steeps.