2013 Da Xue Shan Pu-erh
A sweet and complex sheng (raw) pu-erh from a protected area inside Lin Cang Prefecture in Southwest Yunnan, near Burma. Made from 300 to 400 year old tea trees grown at an altitude of between 2200 and 2750 meters.
The buds and leaves are thick, coming from recently re-discovered wild tea trees so you'll want to steep this tea a bit longer than you normally would steep a pu-erh. The aroma hints of wild flowers, as the tea trees grow amongst wild azalea trees. The taste quickly turns sweet.
Use 2 to 3 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. For the first infusion, use boiling water for 2 minutes. Add 15 to 30 seconds for every subsequent infusion. You can infuse this tea at least 7 times.