Pu-erh Maocha "Da Xue Shan" 2004

This raw vintage 2004 green pu-erh was picked in early spring and finely aged for an immensely satisfying cup. 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.