Harvested in 2011 from ancient tea trees growing wild on Jingmai Mountain, this large leafed tea is organically grown and harvested by hand. This pu erh offers mellow stone fruit flavors with a hint of sweetness in the background and a pleasant 'golden' flavor reminiscent of baked bread from an earthen oven. This high quality ripe pu erh is perfect for a great many, short infusions adding a few seconds after each steep. To learn more about the historic tea trees dating back centuries, please visit Ancient Tea Plantations of Jingmai Mountain.
Yunnan post-fermented tea.
Produced by Smacha Tea.
Recommendations: Carefully pry approximately 4-6 grams of leaf from the cake (per 6 oz. serving) and rinse the leaves with hot water for about 10 seconds, discard the rinse water. Infuse your pu erh at 190-210F for 30 seconds to 2 minutes or even longer for stronger flavor. Multiple infusions highly recommended, add a few seconds to each additional infusion and/or increase temperature slightly. Try numerous short infusions or infuse longer for fuller flavor.
Organic Coconut Nilgiri - An exotic blend of organic Nilgiri black tea and toasted coconut pieces. Nilgiri tea comes from southern India and combines the rich qualities of Assam and Ceylon black teas. This exceptional flavor combined with decadent coconut makes for a sweet, aromatic and indulgent cup of tea.