Sour Pu'erh
Ancient trees, sealed clay jars, 3 months
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About
Traditionally picked from 300-year-old ancient trees, then sealed in small clay jars by a revered chief of the BuLang people. A bright, slightly saline sourness found in no other tea, with a long finish. Supply is very limited.
Brewing guide
4–5g for one person · 7g for 2–3 · 8g for more
Rinse first: boil water and let it rest until still, pour it in beside the leaves — never on them — wait 10 seconds, then pour it off. Rest the leaves a few minutes before brewing.
First brew 50–60 seconds, second 90 seconds, then add 20–30 seconds with each brew.
Sour pu'erh turns bitter quickly, so keep the brews measured — stretch them gradually and stop as soon as the edge sharpens.
Best in the smallest teapot you have, poured into small cups — preheat the cups with hot water so the tea doesn't cool too fast.