The fragrant mountain leaf

extends its song.

My kettle adds the harmony.

In our experience with both the mao cha and the pu’er, we discovered that this potent and pleasurable tea can take whatever we throw at it water temperature wise and in steeping style.  In Da Hu Sai, when younger leaves are used, the villagers will frequently use water temps around 195 F in the beginning of a session while increasing the temperature in later and longer infusions.  But there are no rules in tea brewing so we recommend trying this at full-boil from the beginning as well.  Just make it your cup of tea.

Soft and slightly citrusy, with hints of vanilla and crisp white tea are evident while super-clean essences of grain and spiciness also make themselves known.  No smoke present, just refreshing and sweet sheng pu’er flavor.  

Energy wise, this tea sharpens our focus and heightens the senses.  Several of our yoga teaching friends and customers adore the way this tea opens up the chakras and gets the qi flowing.  Let the Autumn Song be sung through you!

A friend at Instagram took the lovely tea life with flower pic. 

Basic Brewing Instructions:

• Raw Pu'er tea may be given a 5-10 second rinse (Ripe Pu'er may be given two 5-10 second rinses) with the same temperature water as used for brewing.  
• 195˚-212˚ F water temperature.
• Use 1-3 teaspoons per 8 Oz. of filtered water.
• Recommended first steeping of 30 seconds - 1 minute.  Add 30 seconds for each subsequent infusion.

Tea brewing is meant to be a joyful exploration. There are no hard and fast rules. Experiment with the quantity of tea that you use, and steeping times. Enjoy discovering what your preferences are. They may change day to day.