Rich, creamy-sweet, and infinitely smooth. The caramel and nutty flavors play nice with the classic earthy character of ripe puer tea. Lingering buttered toffee in the aftertaste.
All ripe puer comes from the Xishuangbanna region of southern Yunnan Province, China. It starts out as raw puer, but then goes through a final step of “pile fermentation” where they pile it up, apply moisture, and cover it for a period of time to achieve microbiological change. The result is intensely earthy, smooth, and cannot be over-steeped.
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