Golden Wang Pu-erh

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Called the "King of Pu-erh Teas," Golden Wang Pu-erh is fermented approximately twice as long as normal fermented pu-erh (120 days versus 60 days). The leaves of this vintage 2010 tea are golden brown with a refreshing, earthy aroma and taste. Use 1 generous tsp. dried leaf (3-4g) per 6-ounce cup of spring water heated to just below boiling (212°). Pour hot water over leaves and steep 4 minutes. Repeat, increasing steeping time, until the flavor begins to fade.
  • Model: P-GWP-1

Mark Arend
This could be considered a very challenging tea, but it has become one of my absolute favorites. If you like the musty flavor and aroma of Pu-erh, then you will love this tea. Its bold flavor is not sharp, but rounded and smooth. It has a robust body--almost creamy--but with a dark brown, dusky color. I love this tea and plan to buy a pound as soon as it comes back in stock!

This product was added to our catalog on Friday 14 April, 2006.