This is a darker, �cooked� style pu-er - a genre of teas known for their rich, dark infusion and smooth earthy flavor. To complement these characteristics, we have blended the puer leaf with the organic dried ginger root. In addition to its delicious flavor, ginger root has been used for centuries as a digestive aid and is believed to help settle the stomach.

Origin
Yunnan province, found at the southwestern most corner of China, is considered the place of origin for the tea plant and, with more than 200 varietals, is also one of the most diverse tea growing regions in the world.

Pu-er Tea
Pu-er tea is named for the town of Pu-er where teas from the surrounding mountains were brought, pressed into bricks and cakes and sent out across the continent. Puer teas traveled as far as Tibet, Japan and Europe.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
200°F (93°C)	Best with Spring water	1	3	4-5

Steep one teaspoon in eight ounces of 200 F spring or filtered water for three minutes. Can be re-infused many times over.

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 and steeping Chinese style in a cup or pot.

We recommend one teaspoon of leaf per 8 ounce cup (two teaspoons for large, loose leaf), rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some pu-er will give many more.

To enjoy the tea “Chinese style,� merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.