Pu-erh Tea

Compressed and aged, in cakes, bricks, tuocha and loose leaf. Ripe (shou) pu-erh drinks dark, smooth and earthy from its first year; raw (sheng) starts bright and bitter and turns honeyed over a decade. Twenty-four lots on this shelf, the oldest pressed in 2005 — break off what you need and brew it gongfu style.

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