Also known as pou nei or bo lei in China, pu-erh is the only type of tea intentionally fermented. Grown and processed in Yunnan Province, it’s also often shaped into a compressed form. This limited lot, from the 1980s, was made in a shu, or black, style and then packed into a bamboo stalk to age. A deep, earthy fragrance and delicate camphor note, anchored by a rich sweetness, have arisen during the long aging, and hold up through dozens of infusions.

Country: China
Region: Yunnan Province
Tasting Notes: camphor, earthy, lingering
Year of Production: 1980s

~100 g

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 200-210º F

 3-5 grams, 3 minute steep

 ⅓ full, 10-30 second steep