It may look like black tea, but when you brew it, you notice the difference. This is a "raw" pu'er (生 普) which for once is not pressed into cakes, but in bulk. It comes from Pasha, Menghai, in Chinese Yunnan Province, harvested in 2013._x000D_
It is absolutely necessary to brew "gong-fu style", ie a lot of leaves, but with several short brews. The first time it is a little green and with a relatively large amount of minerals. But from the second brew develops a fruitiness with hints of lemon.