Golden Wang Pu-erh

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.