This 2010 Shu Puer is made of high quality Bu Lang Mountain wild arbor Mao Cha. It is fermented for 45 days by one of Menghai’s finest tea masters. This creates a quality ripe pu-erh that has character and intensity that we typically only see in an aged raw pu-erh. Lovely earthy tones and Chestnut give way to later Caramel tastes. Good for at least 20 steeps!
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