The leaves for this sheng or green pu-erh were harvested in the Jinggu region of Yunnan, and compressed into a small bingcha shape in 2011. A rich aroma—squash-like and lightly smoky—yields to a complex, tannic flavor that will mellow as the tea ages. Packed in a metal tin, it's perfect for traveling.

To brew, gently flake off a small section of tea; start with a light dose. Steep with water just under boiling (195–200° F); rinse leaves quickly two times before the first infusion, and enjoy multiple cups from the same leaves. A smoother flavor appears in the third and fourth infusions.

Enjoy some now, and set aside the rest to age: this tea's flavor will evolve over time as the leaves continue to ferment.

Country: China
Region: Yunnan
Tasting Notes: squash, sour plum, smoky
Year of Production: 2011

100 g

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 195-200º F

 3-5 grams, 3 minute steep

 ⅓ full, 10-20 second steep