Type: Dark tea, post-fermented, ripe pu'er tea
Origin: Menghai, Yunnan, China
Ripe pu’er tea from the leaves of the purple-bud variety, more commonly made into black tea or raw pu’er tea. The aroma is understatedly mottled, mossy and mineral, and the taste is bright and non-heavy even in the long brews. The effect of this tea is balancing and inviting to stop, although it is also more invigorating than average.