2006 Spring Harvest Denong Raw Puerh Tea

Careful preparation of our 2006 Spring Harvest Denong Raw Pu-erh Tea is rewarded with one of the boldest flavors in our collection. This loose leaf Pu-erh tea can be served hot for a strong, rich fragrance, or cold, with fresh pineapple or mango, to balance the tea’s character.

Aged Raw Pu-erh Tea

This loose leaf Pu-erh tea is compressed and fermented, then shaped into smaller, broken tea cakes, making it easy to brew away from home. Denong Tea provides blends with years of tradition and cultivation to create truly sensational flavors.

Brewing Denong Raw Pu-erh Tea

Remove 3-5 grams of tea with a pick for every 6 ounces of water. Boil your water and then let it cool to 185°F. When the water is cool enough, rinse your leaves for several seconds to remove impurities and revive the aged raw Pu-erh flavors.

Your first infusion should last for 10 seconds. For the second brew, infuse the tea for just 5 seconds. Each brew after the second cup should increase by 5 seconds to ensure that every cup is crisp and refreshing.

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Denong Tea is dedicated to preserving the rich tradition of loose leaf Pu-erh tea. Explore our 2006 Spring Harvest Denong Raw Pu-erh Tea today.

Region: Xishuangbanna, Yunnan

Harvest: Spring

Net Weight: 100g          Format: Broken Cake