Master’s Black Aged Pu’er Tea

Description

Master’s Black Aged Pu’er Tea

Master’s Black Aged Pu’er (林老師傳統工藝 十九年陳年普洱 散茶)

Master’s Black Aged Pu’er – A Naturally Aged 2004 Sheng Pu’er

Master’s Black Aged Pu’er is a traditionally crafted Sheng Pu’er from Yunnan, produced in 2004 and allowed to age naturally without the controlled humidity and temperature used in modern wò duī 渥堆 (“wet-piling”) fermentation. Rather than being compressed into a cake, the tea has remained loose throughout its aging process, allowing it to continue evolving naturally over time.

Made from Bird King Big Leaf 鳥王大葉種 tea trees estimated to be 800–1,200 years old, the leaves originate in Dali, Yunnan, at elevations above 1,400 meters. The resulting aged Pu’er is notably clean and refreshing, with smoky alpine woods on the nose, sweet apple on the tongue and a delicate cherry-blossom finish.

Origin & Craftsmanship

• Crafted in Dali, Yunnan in 2004
• Made from Bird King Big Leaf 鳥王大葉種 tea trees
• Harvested from wild trees estimated to be 800–1,200 years old
• Grown at elevations above 1,400 meters
• Naturally aged without artificial heat or humidity
• Kept as loose-leaf tea rather than compressed into a cake
• Produced according to a traditional approach in which Pu’er continues to age and transform naturally over time

Flavor Profile

• Smoky & Woody – Aromas reminiscent of smoky alpine woods give the tea a deep, mature character
• Sweet & Fruity – Notes of sweet apple emerge on the tongue
• Floral & Clean – A delicate cherry-blossom character appears in the finish
• Crisp & Refreshing – A clean mouthfeel distinguishes it from the darker, damper character often associated with modern Pu’er

Benefits for the Drinker

• Quietly energizing and well suited to focus-oriented activities such as writing or meditation
• Traditionally enjoyed as a tea that supports digestion and gut health
• Pu’er tea is associated with potential metabolic benefits, including support for healthy blood-sugar management
• Offers an uplifting yet grounding drinking experience

Specialized Brewing Instructions

• Water Temperature: 195–205°F (90–96°C)
• Steep Time: 10–30 sec per infusion
• Tea-to-Water Ratio: 4g per 100ml (Gong Fu style)
• Best Brewed In: Gai Wan or small teapot for multiple infusions
• This aged Pu’er can be steeped repeatedly, allowing its woody, fruity and floral characteristics to develop across successive infusions

This listing

One 8 g bag.