A very good pu-erh, accelerated fermented. The tea is very earthy but at the same time round, full, smooth, somewhat sweet and fruity and can be poured very often. You can also use the tea for several days, as long as you pour it well and then let it stand with the pot or gaiwan open. For the idea and temperature, rinse the tea again very briefly the next day and then continue brewing this delicious pu-erh!
This is a 1998 pu-erh. It is a "cooked" pu-erh which means that it first underwent an accelerated maturation process (fermentation) for a few months. It is a pu-erh in pressed form that I loosen myself to be able to sell in smaller quantities.
This tea was traditionally pressed to make it easier to transport and to reduce the chance of the tea becoming bruised and damaged. Pressed tea is also easier to store. Pu-erh tea is aged over the years, becoming very specific in flavor, earthy and woody.
