Description
Ripe pu-erh is fermented deliberately, in piles, over a couple of months. Done badly it tastes of a flooded basement. Done well, and then rested in dry storage for years as this brick has been, it is one of the most comforting things you can put in a cup.
The liquor is near-opaque mahogany, thick, and completely without the off-notes younger ripe pu-erh often carries.
How we drink it
Two rinses, boiling water, and then be generous with the leaf. It is nearly impossible to over-brew and it works beautifully in a thermos.


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