Wow! My first experience with raw Pu’er and I must say it was delightful. While I don’t yet feel experienced or developed enough to offer all the interesting tasting notes and intricate details provided by most others around here, I will say it was unlike anything I’ve ever experienced and I can’t wait to enjoy it again! This time I went with 195° water, about 1tsp, brewed in a Gaiwan, 15 seconds per infusion, adding 30 seconds per in the later infusions (thanks to Oolong Owl for the steeping instructions).
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So happy that you are enjoying this one. Just got the first shipment of the Wild Monk 2014 cakes, too. The one you are drinking is the spring 2012 picking. I was able to get the autumn-picked 2013 mao cha from the same farm and pressed 500 cakes of it. Delicious now and will only improve with further aging in the storage vault. Thanks for writing up your thoughts. I’m just wild about raw pu’er. We’ve got some great teas in the works.
So happy that you are enjoying this one. Just got the first shipment of the Wild Monk 2014 cakes, too. The one you are drinking is the spring 2012 picking. I was able to get the autumn-picked 2013 mao cha from the same farm and pressed 500 cakes of it. Delicious now and will only improve with further aging in the storage vault. Thanks for writing up your thoughts. I’m just wild about raw pu’er. We’ve got some great teas in the works.