As the name alludes, this tea is best described as deeply grounding, and centering. The wet leaf scent is reminiscent of dark chocolate, camphor, and deep, rich, well balanced, and soothing petrichor. It is formed using Gushu material, from ancient trees in Yiwu, on Zeng Mt, within Yunnan province. It is extremely rare to get good ancient tree Yiwu tea, and most is produced into raw Puerh, so to find a Gushu, ancient ripe Puerh, is incredibly unique. This unique terroir comes through in the grounding body of the tea, and the ancient trees energy penetrates with a deep, clarifying stillness upon consumption. Known locally as “Ancient Virgin Spirits”, the trees that are harvested are Macrophanerophytes, meaning their top budding trees around 30-50 meters tall— which is where the tea leaves that make their way into your cup come from.
Characteristic Tasting Notes:
- Petrichor, Camphor, Chocolate.
Water Temp: 196-200F
Amount: 4-7g tea, 140-200ml Pot
1st Infusion: 5-6 seconds.
2nd Infusion: 5-6 seconds.
3rd Infusion: 5-7 seconds.
4th Infusion: 8-10 seconds.
5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).
Western Brewing Method:
- Place 2g of tea (about 1 tbsp) in a straining device inside a mug, fill with water that’s 200+F, steep 5 minutes, and enjoy.