- Elevation: Variable, 500 Meters +
- Varietal: Pu-erh large leaf
- Oxidation: 100% + Fermented
- Production: Shu fermentation
- Caffeine: Medium
The southern tribes of Yunnan have long exchanged Seven Sons Bingcha to symbolize reunions and marriages at which many sons are present. Post-fermented and processed by a local indigenous Xishuangbanna factory, the leaves are sun-dried, steamed and hand-pressed into stone molds containing their signature divot. Dried cakes are fermented and aged in controlled humidity for one year. The finished discs are stacked seven-high in wrappers as has been the tradition for over 2000 years. The result is an earthy, perfectly smooth tea.
- 4g or 1t | 8oz. @ 205˚F | 1 minute
- You may re-infuse 7 or more times