A blend of several small batch ripe Puer teas fermented using our own material and under our own supervision spanning several years, our Theophilus blend was then sent to Fujian province to be charcoal roasted by hand by veteran Wuyi Yancha makers in 2023 and pressed in early 2024 in Yunnan after a period of rest. Sticky fragrances of caramelized sugar and overripe fruits poured atop wood. The aromas leap out of the cup beyond your typical shou, the soup is velvety and thick bodied. Each cake is 200 grams of tea.
