This Full-Bodied Pu’Er Is Fresh And Full. Find Notes Of Creamy Cocoa And Subtle Floral As The Returning Sweetness (Hui Gan) Builds With Each Sip.

Tea Type Or Tisane | Flavors: Dark (Pu’Er) Ripe | Cacao, Creamy, Smooth

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: Add 3 G To 8 Oz Of Boiling Water And Steep For 3–4 Minutes. Eastern: Use 5 G Of Leaves Per 6 Ounces Of Water. Quickly Rinse The Leaves With Boiling Water And Discard The Water. Steep For 10 Sec. Add 10 Seconds To Each Additional Steep. Steep 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: Menghai Ripe Pu’Er Cake, Silk Road Adventure, Sticky Rice Pu’Er