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No material from 1600-year-old trees in Banzhang went into this, I’m pretty sure, but that’s not the claim. It says it’s good for brewing in a mug infuser for daily drinking, and damned straight that’s what it is. I like to make it at about 5g/300ml, and steep 3 times for 3, 4, and 5 minutes. By the end of the 2nd steep I know I’ve been drinking raw puer.

I don’t like it so much for small-pot brewing, though if you leaf it heavy and push it hard that could work. Don’t think you’d get more than 10 steeps at most though. It’s not the strongest tea out there.