Oxidized, fermented, and aged. Damp leaves are placed in the hot sun to wither in the manner of a green or black tea. They are then pile fermented and aged in either dry or humidity-controlled conditions for a time ranging from 4 months to many years.
This is the ultimate digestive infusion, suitable for after a meal or to warm and revitalize the body on a cold winter’s day.
We are proud to offer this traditional pairing of dark, earthy puer with the subtly sweet and floral chrysanthemum.
We offer this loose-leaf variety from the province of Yunnan as an unusual delicacy.