Beencha 2003 Shai Qing (burnt) Pu'er
This is a dark tea or ''Pu'er" from China while most teas are best consumed soon after production to retain their flavor, Pu'er can be aged and refined like wine. It undergoes a post-fermentation process where microbes act on the tea leaves over time, causing the leaves to darken and the flavor to change, becoming smoother. Depending on the conditions and environment of aging, the taste can transform through various stages of being fruity, nutty, grassy, herbal and earthy. The liquor itself is a bright red-brown or yellowish color which is clear and deeply mellow or
earthy. You will notice with each re-brewing of the leaves, the brewed tea will change its character and flavor with each cup, and the Pu'er leaves can be re-brewed many different times, each resulting in a slightly different
cup of tea.
Earthy, Bold, Complex
Brew with a water temperature of 200°F (93°C) for (5-10) seconds
The shorter the period of brewing the more brews you will get and the less overwhelming and earthy the flavor of the tea will be. If you follow this method you should be able to get 10-20 brews out of one pot of tea.