2016 Commemorative Raw | Xishuangbanna | Vintage Tea
2016 Denong Commemorative Raw Pu-erh
2016 Denong Commemorative Raw Pu-erh
  • 2016 Denong Commemorative Raw Pu-erh

Carefully matured, this marvelous raw Pu-erh tea contains unprecedented flavors and aromas that evolve over time, lingering in the leaves for dozens of brews. Our perfected blend makes for a bright yellow, nutrient-rich tea that is skillfully crafted.

2016 Denong Commemorative Raw Pu-erh - is currently on backorder. You may still purchase now though and we'll ship as soon as more become available.

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 collectable. Aging will help improve the taste and value of this traditional tea far beyond its current level.

Brewing Your Tea

For best results, brew any young raw Pu-erh in water at 185°F. It is important to make sure that the water tastes superb, as this will significantly improve your Xishuangbanna tea experience. Use approximately 3-4 grams of tea for every 6 ounces of water, using a Pu-erh pick to gently remove tea leaves from your vintage tea cake.

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

Net Weight: 100g          Format: Cake