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Soft and subtle, this sheng (raw) puerh is harvested from 150-450 year old trees. Earthy, mineral-inflected notes of peat and wild mushroom give way to a profile of bitter spring chicory and spice, and finish with a gentle, cooling sensation of floral and incense. Pleasant, mellow energetics. Gao Shan is one of the six famous Puerh mountains East of the Langcang river.
Origin: Gao Shan Zhai, Yi Wu, Mengla County, Xishuangbanna Prefecture, Yunnan Province - Early Spring Harvest
Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Bring fresh, cold spring water to a boil.
Brew 4-6 minutes
All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.