Hand Roll Autumn Sour Pu'erh Balls
Artisan hand-rolled, autumn flush
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About
Each ball is formed by hand from a single session's autumn sheng pu'erh leaves, pressed tightly into a compact sphere. The autumn harvest lends a light, pleasant sourness, clean and aromatic. One ball (~13g) per brew.
Brewing guide
One ball (~13g) per session, brewed like our loose sour pu'erh
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.