Pu-erh is so different from other teas. Where other teas should be consumed within a year, more or less, pu-erh only gets better as it ages.
There are two ways to make pu-erh. There is the traditional way where you process the tea, press it into cakes, and store it away to age into the mellow earthy drink that has made it famous. This is called raw or green pu-erh. But the demand for pu-erh is great, and not everyone wants to wait five years or more to enjoy the earthy taste of their pu-erh. To meet the demand, pu-erh factories developed a speeded up process to make pu-erh so that it can be consumed the year after the leaves have been picked. This is called cooked pu-erh. Cooked pu-erh has a bolder earthier taste than raw pu-erh.
We are pleased to offer our 1989 Pu-erh, which is a combination of the two styles of pu-erh. It contains 70% raw pu-erh and 30% cooked pu-erh. With this you get a tea that is a happy compromise between the relaxed earthiness of a properly aged raw pu-erh and the boldness of a well-made cooked pu-erh.
Use 2 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. Steep for 5 minutes with boiling water.