This unique tea comes from the arbor trees of Jingmai. As is characteristic of Jingmai teas, this aged raw tea has a powerful and distinct orchid fragrance that will last until the very last brew. The tea's flavor is delicate and lightly floral, but with a robust returning sweetness that makes this tea hard to put down.
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.
Region: Jingmai, Yunnan
Harvest: Spring
Net Weight: 100g Format: Broken Cake
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