An ode to long hours spent around the kiln, the humans who tend the flame, and the ‘Kiln Gods’ who oversee and bless the pots within.
The material for this small-batch Shou Puer was sourced primarily from Mengku and other areas across Lincang prefecture. The leaves were fermented for 35 days in a small pile, then rested for 2 years before being blended and pressed in Menghai in 2026, exclusively for Arthur James Studio by White2Tea.
Origin: Mengku & greater Lincang Prefecture, Yunnan, China
Harvest: 2024
Pressed: 2026 • Menghai, Yunnan, China
Weight: 200g
Storage: Portland, Oregon
For the best experience, brew Gong Fu style - 8 to 10 grams of puer for every 100ml of boiling water. Rinse and discard the first infusion. Start with 5-10 second steeps and increase by around 5 seconds with every consecutive steep, or according to taste.
An ode to long hours spent around the kiln, the humans who tend the flame, and the ‘Kiln Gods’ who oversee and bless the pots within.
The material for this small-batch Shou Puer was sourced primarily from Mengku and other areas across Lincang prefecture. The leaves were fermented for 35 days in a small pile, then rested for 2 years before being blended and pressed in Menghai in 2026, exclusively for Arthur James Studio by White2Tea.
Origin: Mengku & greater Lincang Prefecture, Yunnan, China
Harvest: 2024
Pressed: 2026 • Menghai, Yunnan, China
Weight: 200g
Storage: Portland, Oregon
For the best experience, brew Gong Fu style - 8 to 10 grams of puer for every 100ml of boiling water. Rinse and discard the first infusion. Start with 5-10 second steeps and increase by around 5 seconds with every consecutive steep, or according to taste.
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5