This is a silky, full-bodied, aged Puer. *Organic
Origin: This loose-leaf Shu Puer consists of medium-sized leaves from ecological plantations at 1600m of elevation in the village of Jingmai in the Lancang region of Yunnan, China.
It is a post-fermented tea that has been processed according to the modern, wet-piled method called Shu (ripe, ripened). This is an aging process during which the tea will slowly ferment, changing color and very slowly becoming sweeter and more mellow over time.
Profile: Its liquor, brick-colored and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins. Marine (algae) and cereal (oats) nuances complement the aromatic profile of this
* This tea originates from organic cultivation
Puer Jingmai 2008