2004 Sheng Pu Erh

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2004 Sheng Pu Erh Harvested in 2004 and pressed into the traditional Beeng Cha this Pu Erh has begun to display some lovely aged notes along with good body and depth of flavour.

Brewing this tea is best done with water at 90 degrees, infuse the first cup for 60 seconds, then subsequent infusions for 30 seconds longer each time.