Jim Marks Send Message

I haven’t had this tea in a long time, having long ago “upgraded” from this to Upton’s slightly pricier “Wang” offering.

But I’ve learned a lot about pu-erh since then, and I wanted to circle back around and see how this struck me differently, now.

First and formost, gongfu steeping brings out a much broader and brighter access to the “dusty, damp cave” flavor profile of this tea. I’m going to enjoy these leaves.