| 50g makes up to 100+ cups* | 14¢ per cup |

This loose pu’er produced in 1992 quickly brews an earthy and mellow cup. Sparkling camphor top notes add a bit of point and nod to Yunnan’s terroir. A prime example of a well produced shou pu’er from an increasingly rare vintage year. Best enjoyed using traditional gongfu cha brewing techniques.

What we’re doing:

• 1 heaping teaspoon (about 3 grams) of Pu'er 1992 per 6-8 oz serving
• Heat fresh water to 212ºF (boil)
• Steep 30 seconds-5 minutes
• Multiple infusions

 What we’re tasting:

• Earthy – Fresh tilled soil
• Spice – Camphor

*includes multiple infusions