This Cake Comes From A Well-Known Producer In Menghai. A Steeping Session Of This Tea Is A Perfect Example Of The Classic Ripe Pu’Er Flavor.

Tea Type Or Tisane | Flavors: Dark (Pu’Er) Ripe | Creamy, Woodsy, Rich Body

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: Golden Needle Ripe Pu’Er Cake, Sticky Rice Pu’Er