2016 Denong Commemorative Raw Pu-erh

Ancient Xishuangbanna Tea

This particular blend is highly sought-after, as it is yielded by arbor tea trees hailing from the Xishuangbanna region. Harvested among the many mountains in the southernmost area of the Yunnan province, this tea variety is delicious and highly collectible. Aging will help improve the taste and value of this traditional tea far beyond its current level.

Brewing Your First Cup

For best results, remove 1-2 grams of tea with a pick for every 6 ounces of water. Boil your water and then let it cool to 185-195°F (85-90°C). When the water is cool enough, rinse your leaves for several seconds to remove impurities and revive the young raw Pu-erh flavors.

If you are brewing with a gaiwan teaware, remove 3-4 grams of tea and rinse with water that has cooled to 195-205°F (90-95°C).

Steeping time largely depends on the amount of water and tea leaves you have prepared, the temperature of the water, and your personal taste. Generally, after a quick rinse of your tea, start with a first infusion of 10 seconds. On the second brew, reduce the time to 5 seconds, then increase the steeping time by 5 seconds for each subsequent brew. Your steeping times will vary based on your flavor preferences, the temperature of the water, and the amount of tea, but it’s not unusual for ripe Pu-erh to last for 10 to 20 infusions.

Find yourself in the flavorful world of Xishuangbanna tea by experiencing Denong Tea’s 2016 Commemorative Raw Pu-erh.

Region: Xishuangbanna, Yunnan

Harvest: Early Spring

Tasting Notes: Stone fruit, smooth, lingering