“These dry leaves are delicate — thin and fluffy. Steaming in the gaiwan, they smell like cardboard boxes in a cinderblock basement. The rinse tasted like licking the walls, so I dumped the balance....” Read full tasting note
Puer drinkers will already be familiar with huangpian, the material made from the larger, yellow leaves that are typically sorted out after the initial frying of tea. The material for this tea comes from leaves picked during Shuangjiang in Heishi Cun (village) in Liu Bao. This tea is notably sweet and low in bitterness and astringency. The light coloured soup produces a crisp pear fragrance, but lacks in medicinal fragrance, which is usually common in aged teas. Overall, this tea doesn’t go the deepest, but is still highly enjoyable and easy to drink.
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