Tonight I am milking the 1965 raw puerh that I busted out today for those who came over to try.
This is the oldest raw puerh I have had and the oldest I probably ever will have… that doesn’t mean it was the best though. The leaf is so beat that I think it wanted to just stay asleep and that’s cool, but 100c wakes up a nice maroon color liquid with a taste that was somewhat sweet. At this point it is very much like a ripe.
Great times. Really wish I knew about the tea and its history!
