Pu erh from Yunnan gets its character from age rather than freshness — the leaves are fermented and left to mature, and that process is what separates the King grade from ordinary pu erh. It's sold as one of the higher grades within the category, and the liquor shows for it: dark amber, with an aroma that leans toward damp forest floor, aged wood, and sweet hay. On the palate expect earthy depth balanced by dried fruit and a natural sweetness, with leather, cocoa, and a faint smokiness showing up as it lingers. Fermentation also rounds out the mouthfeel, so despite the bold profile there's little bitterness — more a velvety, comforting cup than a sharp one. Teatico's tasting notes track this closely: fruity, lemon, dried fruit, honey, cocoa, leather, earthy, forest floor.
This is a tea built for re-steeping. Each infusion draws out something slightly different, moving from the initial earthy hit toward subtler mineral notes and a sweeter aftertaste later on, so it rewards sticking with the same leaves rather than moving on after one cup. For brewing, use fully boiling water, about 250ml per serving, and steep for roughly three minutes; pu erh tolerates a longer steep better than most teas without turning harsh. A quick rinse before the first proper infusion is common practice for this style, clearing any dust and warming the leaves before they open up. Add a slice of lemon or a little honey if you want to soften the earthiness, though it holds up fine on its own.
