Choose a small clay pot (ideally) of no more than 250ml. Break an approximately 5gr piece and place it into the warmed pot (rinse out the pot with boiling water). After a few seconds, enjoy the aroma of the hot leaf emerging from the hot pot. Then give the tea a rinse - pour enough hot water to cover the leaves and then pour out. Your first infusion can be short (20-40s), as with your second. You can extend later steepings, but try to steep this tea as much as possible - over 10x even.
In the 1980s, very few records were kept as to who produced such wet storage touchas and where. Mostly likely this hails from Menghai or one of the six famous mountains. This boasts an incredibly rich flavour, and very strong qi. Although taste-wise it’s very hard to believe that this is a sheng pu erh, one of the give-aways is its very alive energy. It tends to quickly raise people’s moods to a very positive state. One of the best we’ve ever tasted.
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