$85.00/ 357 g cake
Only 5 left· Ships within 2 working days
A stone-pressed raw pu’er cake, stored for nine years in dry Kunming conditions. The early bitterness has softened into apricot and honey, with a hint of camphor and a finish that stays for minutes. Drink it now or keep it — it will keep changing.
- Apricot
- Camphor
- Long finish
- Free shipping on orders over $60
- A tasting sample in every order
- Origin
- Menghai, Yunnan
- Harvest
- Spring 2015
- Processing
- Sun-dried, stone-pressed
- Storage
- Dry Kunming, 9 years
How to brew
Use 6 g of leaf in a 100 ml gaiwan or clay pot with water at 95–100 °C. Rinse once and pour it off, then steep for 5–10 s, adding a few seconds each round. Expect 12+ infusions. For a mug, use a third of the leaf and steep 3–4 minutes.
Storage
Keep pu’er away from light and strong smells, with a little airflow and steady humidity. Cakes can be stored for years and will keep developing.
Shipping & returns
Orders ship within 2 working days in recyclable packaging. Unopened tea and unused teaware can be returned within 30 days. Full policy
Gongfu cha · 功夫茶
Brew it gongfu-style
- Leaf
- 6 g
- per 100 ml
- Water
- 95–100 °C
- freshly boiled, then rested
- Steep
- 5–10 s
- a little longer each round
- Infusions
- 12+
- from one session
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