2019 shitouzhai shu puer san cha oolong_yancha As the infusion settles in

As the infusion settles in the throat

The fibers are tightly bound and interwoven

The brocade’s understated design complements porcelain

This little monk is always willing to share private tea moments with you

As one of the Si Da Ming Cong

2019 shitouzhai shu puer san cha oolong_yancha As the infusion settles inThis Gushu Shu Puer from Shitouzhai, a region renowned for its high quality post fermented teas, stands out in two ways. First, it isnt pressed into a bing but offered in loose leaf form, which allows the tea to air out more quickly after the wet piling process (; wo dui). Second, the caramel brown leaves reflect traditional fermentation techniques from the 1990snow quite rare to encounter. Guided by a veteran specialist formerly with the Dayi Puer