“This is the best Pu-Erh I’ve tasted yet. The aroma is not that strong, earthy aroma that sometimes gives me pause and a slight cringe, in fact, the aroma is quite subtle compared to other Pu-erh...” Read full tasting note
“I didn’t know I had this until I was going through my cupboard. Nor did I know what to make of it – was it a sheng pu-erh or a shou? I couldn’t tell. On smell, it seemed cooked. On taste…things get...” Read full tasting note
The raw material of this Pu-erh came from Yiwu mountian of Xishuangbanna, which is one the most famouse area that produces high quality Pu-erh.
The Yang Pin Hao’s Yi Wu Pu-erh was produced with traditional procedures, sun dried mao cha was pressed with stone mold into cake shape.
The cake is medium hard pressed and the aroma of it is fresh and flowery. Overall experience of the taste feels very balance. it has bitterness, sweetness, flowery aroma and most remarkable is the “Gan”, a minty sensation in the throat.
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