Liubao Pu-erh

Here's a rare and very funky mix of leaves and stems from Guangxi Province. This vintage 2009 pu-erh brews a clear wine red liquor that is smooth and deeply satisfying. Use 6 ounces of spring water brought to a full boil per 3g dried tea leaves (approximately 2 teaspoons), steeping 3 minutes, and increasing the steeping time with each subsequent resteep until the flavor starts to fade.