Type: Pu-erh Type: Shu Aroma: Citrus Preparation: Infusion: Teapot, 100°C, 10-12 g/l, 4-5 min. Steeping: Gaiwan, teapot, 100°C, 5-7 g/150 ml, 5-20 sec.

Type: Shu Pu-erh Place of Collection: China, Yunnan Aroma: Woody Effect: Invigorating Ingredients: pu-erh tea. Brewing: Infusion: Teapot, 100°C, 5g/0.5L, 2-3 min Steeping: Teapot, gaiwan, 100°C, 8-10g/150ml, 10-20 sec

Type: Sheng Pu-erh Type: Pressed Place of Collection: China, Xishuangbanna Aroma: Dried apple Taste: Floral, fruity Effect: Tones and improves concentration Ingredients: Pu-erh tea. Brewing: Infusion: Teapot, 100°C, 7g/0.5L, 1 min Steeping: Teapot, gaiwan, 100°C, 7g/150ml, 10-20 sec

Type: Hei Cha Place of Collection: China, Guangxi Province Aroma: Mineral, woody Taste: Nutty-mineral Effect: Toning and warming Brew: Steeping. Teapot, gaiwan: 100°C, 8-10g/150ml, 10-20 seconds Ingredients: Tea (Liu Bao).