2007 Herbal Elixir Brick Tea

It's incredible that such coarse, rough leaves can taste so good! If you've never tried Pu'er made from matured leaves, you've missed out on one of the most important flavor profiles of Pu'er tea. That's because the medicinal, lotus, and jujube aromas of Pu'er come from this very type of leaf. And before the 1980s, virtually a lot of Pu'er was made in this coarse, large-leaf style. This outstanding example of traditional old-flavor Pu'er is sure to leave a deep impression.

Ingredients: Mature old leaves picked from large-leaf arbor tea trees on hillside plantations at 1,500–2,000 m above sea level in the Mengku region of Lincang.

Brewing Tip: How to Brew for a Thick, Smooth Mouthfeel

Use a slightly larger amount of tea leaves. After the leaves have fully opened up, they should fill about half the teapot’s volume. It’s also fine to steep a little longer. For example, with a 150 ml teapot, add 8 grams of tea and steep for 2 minutes—the result is a thick, smooth, congee-like texture.