Manufactured in Menghai in 1999 and stored for long time in the same location. The tea is very energetic with notes of coffee beans and dried fruit. Due to short fermentation time, the first steeping brings a slight bitterness. The following steepings reveal astounding creaminess and character.
What is pu'er?
Pu’er tea is fermented tea from Yunnan region in China. It is divided in two categories: sheng (raw pu’er) and shou (ripe pu’er). Ripe pu’er is made by wet piling ("wo dui" in Chinese) unpressed raw pu’er to piles approx. 1 meter in height and allowing it to ferment around 45 days. Naturally occurring bacteria and yeast speed up the biochemical processes in the leaves and “matures” it quicker. Shou pu’er was originally develop as a way to mature sheng pu’er more rapidly. Shou pu’er is very interesting and multifaceted tea.