A totally unique pu-erh experience! This tea is grown in Myanmar, then shipped to the pu-erh mountains in Yunnan, China to be processed and fermented by traditional pu-erh tea masters. All the great taste of a pu-erh, but with an all-new terroir!
The Barkskin is rough-and-tumble, tasting and smelling of earthy notes, almost reminiscent of barnyard. The great thing with this tea is that it steeps at least six to seven infusions. Do the first cup (with a wash, meaning add just enough water to squish the leaves for a few seconds then dump it, preferably), then for a second steep, do it again for a minute. Then a third for a minute. Then a fourth, maybe for a minute and a half. You get the same flavor every single steep. This taste of raw nature will not disappoint.
Order quickly and judiciously, because this tea will not last. On our shelves, we mean. It'll last on yours; it's a pu-erh. But we have a very limited quantity, so order fast if you want it. It'll be gone before you know it.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling water
- Consider doing a "wash,"
- Put just enough boiling water onto the leaves to swish them around for a few seconds
- Dump water, but not leaves
- Steep for 1:00, strain leaves, and enjoy!
- Don't forget to get multiple infusions off this one! It goes easily six rounds.
- Too strong? Take off 15 seconds, or use 5g of leaf instead!
- Too light? Kick it up another 15-30 seconds or more, or use 10g of leaf instead!
- Wanna do a tea latte?
Myanmarese shu pu-erh dark tea.