Imperial Shou Pu-erh 2012

Imperial grade pu-erh teas like this one were first crafted as tributary teas for the Chinese emperor. Only young leaves were thought worthy for these imperial gifts. Crafted in Menghai County of Yunnan, this relatively young pu-erh has already developed a bold, rich body - a sign of potential for future aging.

Emperor grade pu-erhs are typically finished as shou or "cooked" pu-erhs - a process that mimics the slow gradual aging of sheng pu-erhs. The result is a tea that is malty and rich - with a robust character that brings to mind wood and walnut skins.

Brewing Guide

Because their small leaf size creates more surface area for oxidation, emperor style pu-erh teas tend to be maltier and earthier than their same-age large leaf counterparts.

Start with 4 grams of tea leaves. Rinse the tea for 5 seconds and discard the rinse water. Brew with boiling water for 1 minute 30 seconds. Add 30 seconds to each subsequent brew.