A classic, 'Wo-dui' or 'cooked' style Puer brick from a small tea garden in Xishuangbanna, Southern Yunnan. In making this tea, the fresh green leaves are roasted, sun-dried, steamed and then heavily oxidized. This style of tea changes very slowly with time. We have been aging this pu-er tea brick since 2002 in our storage and have noticed a considerable change in the flavor profile in the last couple of years.

Tibetan Style Puer
The history of pu-er tea originates from the small town of Puer in Yunnan. Teas shipped along the Silk Road to Tibet, India and beyond, gained a characteristic earthy, musky aroma and smooth, slightly smoky taste due to the humid environment and long journey. People began to appreciate the unique flavor profile. Later, a special tea processing techinque emerged to allow the leaves to continue to ferment over time and mimick the flavor of the silk road journeys.

Limited availabilty.

Size: 5.75" x 4" x 1". Approximately 250 grams. Servings per brick: 75.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Filtered	2	2-3	3-4

Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions.

Break approximately two teaspoons of leaf per 8 ounce cup. Rinse the leaves briefly with hot water then steep with 190 to 200 F water for 4 minutes. This should provide at least 3 to 4 infusions.