Sheng Pu-erh from Yang Shend farm at Pa Sha Mountain, Yunnan Province, China. Harvested early May 2013.
Suggested Steeping Instruction:
Use 1 tsp (3 grams) per 8 oz of water, rinse leaves with 205 water for 5-10 seconds, discard rinse water. Then steep with 8 oz water at 205° for up to 3 min. Good for multiple steepings. Steeping for longer time periods will produce a progressively stronger cup.