We are excited to be able to offer this bud heavy shou puerh. Just look at that pressed cake. The last "gongting / imperial grade" shou we had was the 2008 Bulang which we sold out of a long time ago. This one featuring a fantastic photo from @TheTeaFairy is destined to be a new favorite. This little buddy (see what I did there?) comes on dark and rich and strong. The buds give so much in the early steeps. Things smooth out after 6-8 steeps but after that it's all sweetness and the tea can keep going into the teens easily. The loose compression lets you easily get right into the thick of it. The buds brew dark and the tea is milky smooth. It just disappears down your throat with hints of almond cookies and toasted caramel over the base of rich soil and forested earthiness. This is a 357g cake. Brewing Instructions Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.
