This 2008 Vietnamese Shu Puerh offers a softer, cleaner expression of aged pu-erh, shaped by highland terroir and traditional production methods. Grown in cool, misty regions and often sourced from older or semi-wild tea trees. It is typically fermented more gently than many large-scale Chinese shu pu-erh, resulting in a smooth, mellow liquor with balanced notes of earth, wood, cocoa, and roots. Use 4–5g of tea and steep in 95°C for 2–3 minutes.