Warm up with this traditional nest-shaped pu-erh: from its savory toasted rice aroma with springy notes of rhubarb and dill, to the roasty, grainy flavor punctuated by eucalyptus and resin, it brings to mind a breath of ocean air with popcorn over a campfire nearby. As the infusions progress, the liquor color deepens to mahogany, yet a feathery texture and light mouth-drying effect remains. Steep it all day for a smooth ride, revel in its quiet elegance, and think about what you’ve been up to for the past twenty years. Produced in the sheng style, in the famous Yiwu mountain area by the innovative Chang Tai Tea Factory in 2001, it has been aging in Hong Kong until 2025. Note, with some older pu-erhs, the printed outer wrapping paper may show natural signs of aging or tearing; this has no impact on the tea itself. Country: ChinaRegion: YunnanTasting Notes: toasted rice, pine, salineYear of Production: 2001 100 g -- 200º F 3-5 grams, 2-3 minute steep ⅓ full, 10-20 sec steep
