Loose Leaf Shou Puer
Shou, or Cooked Puer is the most popular style of Puer in the West.  Full bodied, very earthy and smooth, this tea can be left to steep without worry of over brewing.  Shou Puer as it is known today, was developed in China during the Seventies to meet the demands of the domestic and Hong Kong market.  The goal was to accelerate the fermentation process, which would normally take 10 to 15 years through natural aging. 
Origin: Cangyuan County, Lincang Prefecture, Yunnan Province, China
Type: Shou (Cooked) Puer
Brewing Suggestions: Best brewed in a teapot or Grandpa Style  No gongfu for you!
We recommend using spring or filtered water. Heat to 195F/90C. Use 2.5g / 1 tsp of tea for 12 oz of water. Steep 5-10 minutes.
Grandpa Style: This is style of tea drinking is commonly practiced by an older generation of men in China, hence the name.  Simply use a glass, cup or tea thermos.  Add 1 tsp or more of tea for 12 oz of water.  Add boiling water and allow the tea to steep until the tealeaves have sunk to the bottom. Before drinking, give the vessel a quick stir or shake.  Add water to re-steep, as desired.