This raw pu'er cake has "returning sweetness" (hui gan). This is a lingering, cooling sweetness that builds with each cup you drink.

Tea Type or Tisane | Flavors: Dark (pu'er) Raw | stone fruit, vegetal, woodsy

Tea Tips: The Chinese believe pu'er lowers blood pressure, as fermentation produces statins (blood pressure-lowering compounds).

Ingredients: China, Yunnan Province pu'er (dark) tea

How to Steep: Western: Use 3 g of tea for 8 oz of water. Steep at 190°F for 3 min. Continue until the flavor fades. Eastern: Use 5 g of leaves per 6 oz of water. Rinse the leaves once with 190°F water and discard. Steep for 10 sec for the first three steepings. Then add 10 sec for each additional steeping. Continue until the flavor fades.

Fun Fact: Like Champagne, this tea must come from a specific region in Yunnan Province to be called "pu'er."

Similar Teas: 2016 Premium Raw Pu'er Cake