  Yunnan Pu-erh VERY OLDChest 305
Oolong Tea from China
Known as Chinese penicillin, this large, wirey-leaved oolong is aged underground in bamboo baskets. The leaves become coated with a special fungus that gives this tea a musty aroma. The red infusion it yields has been used for centuries as a gastrointestinal elixir. It is said to relieve nausea and other stomach distresses caused by food-poisoning and the flu virus. It is not a tea for everyone. Often likened to an Oolong/Lapsang Pouchong, it is enjoyed with heavy, spicy meals.
Brewing tip: 1-1.5 tsp., 203-212o, 5-7 min.
4oz (112g) of fine loose leaf tea.
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