Tea: 1999 Shou Puerh Cake
Amount of Tea: Approximately 357 g.
Origin: Yunnan China
Leaf Characteristics: Cooked, pressed puerh tea cake
Varietal/Type: Yunnan
Plucking Season: 1999
Steeping Suggestions: This tea has a broad brewing spectrum. Here are some guidelines: 4 grams of tea @ 190-195ºF for 10-20 seconds in yixing clay or porcelain.

Description:  This "cooked" (shou) puerh cake was plucked in Yunnan province and pressed at the Golden Sail Factory in Guandong Province. A fine and forgiving tea to steep, this cake was traditionally pressed in such a small lot run that they did not create labeled wrappers. The tea is, however, tagged inside.  Taste is sweet, with a wood and molasses flavor profile. An extraordinarily smooth tea, this reasonably priced 20th century puerh promises a brief availability.

All Bon Teavant puerh teas have been stored properly, in a cool, dark environment with free flowing air and away from odors such as foods or fragrances of any kind.