Chrysanthemum Pu'er

Origin: Wa Shan, Cangyuan County, Yunnan Province, China 
Cultivar: Mengku Da Ye Broad Leaf & Fengqing Da Ye Broad Leaf 
Harvest: Spring 2018 
Elevation: 1600-1800m 

Introducing Rishi’s curated selection of winter Shu Pu’er teas. These blends are specifically crafted to support our bodies in the colder months. Shu Pu’er is a fermented tea that has a warming effect, is deeply energizing and has been used for centuries to aid digestion.

Chrysanthemum has a sweet and bitter profile and is recognized in traditional medicine systems. This particular blend is a very old recipe coming from the Cantonese food culture of Guangdong and Hong Kong and is a classic digestive tonic typically served with Dim Sum cuisine.

The warming character of Pu’er is balanced with the cooling and cleansing nature of chrysanthemum which is believed to help cut the grease of oily and heavy meals and support clean digestion.

Traditional Preparation

Add 8-9 grams to a Gaiwan or Gongfu Teapot (per 150ml-200ml). 
Use 200°F water. 
Don’t rinse this tea. 
Infuse the first brew for 1 minute. 
Infuse 2nd and subsequent brews for 45 seconds. 
  
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.