The sparkling clove aroma is like fireworks on a summer evening. But the liquor is thick and surprisingly smooth with a natural licorice sweetness that lacks the somber earthiness of most ripe puer.

Harvested and produced September 1, 2023. Post fermentation was started March 20, 2024. It was pressed into cakes on August 1, 2024. Produced by Mr. Liu Zhao Quan in Wa Shan Village, Lincang City, Yunnan Province. It’s a one bud, two leaf pick of the Yunnan Big Leaf cultivar growing at 5,600 feet.

Ingredients: puer tea

Steeping Instructions

Steep 3 grams | 10-12 oz water | 212°F | 2 min.