Origin: Mengla County, Xishuangbanna, Yunnan, China
 
This 2013 shu puerh comes from the historic region of Xishuangbanna, one of the oldest tea-producing areas of Yunnan. Made using the traditional post-fermentation process, it represents the style of Tribute Tea (Gong Cha), valued for its clean, smooth, and well-rounded character.
 
The infusion is deep amber-red and pleasantly thick. The taste is soft and balanced, combining mild earthy-woody tones with hints of dried sweetness and a smooth, lingering finish. Compared to stronger, heavily fermented shu, this tea leans toward a gentler, more approachable profile that is easy to drink and suitable for both daily and evening tea sessions.
 
Flavor: soft earthy-woody tones, light dried-fruit sweetness, smooth rounded finish
 
Aroma: warm and sweet, with gentle woody notes and a mild ripe fragrance.
 
Benefits: Offers calm, steady relaxation and a clear, centered feeling. Suitable for unwinding, conversation, reading, or focused work. With further aging, the tea will continue to soften and develop deeper sweetness.
 
Brewing Guidelines:
Gongfu style: 6–7 g per 100–150 ml, 95–100°C (203–212°F), short infusions of 5–10 seconds.
Classic style: 3–5 g per 250–300 ml, 95–100°C (203–212°F), 3–4 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
 
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.