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Style: Sheng Pu-Erh Origin: Cangyuan, Yunnan Province, China Contents: 357g Cake (18cm) {if you wish to purchase a sample of this cake, please send us an e-mail hello@westholmetea.com} Description: This raw or “green” Sheng Pu-erh was plucked by the hands of the Wa ethnic minority on the Wa Mountain farm which sits at 2200 meters. Stories were shared that tea plucking sessions begin early in the day at the farm and are accentuated with lively conversations and the bright headdresses and adornments of the Wa. Soil fertility and distinctive wet and dry seasons in this area of Cangyuan combines to provide tea with high polyphenol and catechin content. This Pu-erh was caked in Spring 2019: comprised of 357g of pressed, texture-rich shades of brown, green, and silver medium buds and large leaves. Once compressed the “freshness” of the leaves are preserved, although they continues to ferment and develop further rounding of flavours for a robust, aromatic and lively steep. Tasting Notes: The fermentation and aging of leaves creates a range of flavours to be enjoyed. The aroma is sweetly earthy with a fruit blossom perfume and notes of peat. The aroma grows in strength on the second steep. Taste is light and clean, offering a steamed-green vegetal sweetness and clear metallic tones. There is a mineral finish and pleasant lingering astringency even with shorter steeps. One can enjoy a number of infusions holding these flavours and aromas and each steep and re-steep reveals something new as well, showcasing the living leaf quality. Steeps to a strong rustic rose orange liquor. Brewing Instructions: 3g (1tsp) per cup. 100ºC water. Briefly rinse the leaves and pour off. Re-infuse and steep 1.5-3 minutes. Steep for longer if more taste is desired. Leaves will steep multiple times - keeping second steeps short as well is recommended.