【 Aged Tea 】1981 Imperial Pu'er Royal Pu'er Tea

**【Yán · Míngxiāng】 1981 Imperial Pu'er** In the wild, ancient arbor trees twist and reach for the sky, their thickened liquor holding the secrets of time within its reddish-brown depths. Cultivated smaller arbors offer a more delicate character, their golden tips releasing sweetness and moisture, once offered as tribute to the imperial court, known as "Imperial Pu'er." Emperor Qianlong praised it: "Round as the bright moon of autumn, more fragrant than the orchids of Jiǔwǎn." After hand-selection of tea buds rich in golden tips and undergoing *wo dui* fermentation, time once again transforms the golden liquor into a rosy hue, infusing it with subtle, mature woody notes. A lustrous chestnut red with a golden sheen appears in the cup. Initially, a concentrated aroma of dried longan emerges, gathering into a warm current that flows into the nasal passages. The scent of sandalwood unfolds, releasing a wisp of ethereal orchid. The high, dry mouthfeel, within the clarity of the orchid notes, stimulates a sweet, saliva-inducing sensation. The gentleness absorbed during the Gu Yu harvest provides a mild finish, perfectly complementing the mind and body as the "autumn tiger" season prepares to roar. Brewing Method: Hot Infusion 1. Place one tea bag into a teapot (or cup). Adjust quantity to achieve desired strength. 2. Pour hot water at approximately 100°C into the pot. It can also be gently simmered using a *yushu* stove. 3. Let steep for about 30 seconds, then pour out the liquor for enjoyment. 4. Both infusion and simmering can yield over 10 brews. Net Weight: 8g x 10 tea bags (Total 80g)