Anise Hyssop 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. Anise hyssop, native to North America and prized as an herbal tea by First Nation People, has spread across the world and is an essential part of the prairie garden. Anise hyssop is a key pollinator and attracts bees, butterflies and hummingbirds to herb gardens. The herb itself has a unique aroma and taste akin to shiso, mint, licorice, anise and honey. It is consumed as an herbal tea infusion similar to peppermint but has a taste and energy all its own that pairs well with warming Shu Pu’er and a hint of ginger.

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.