“Although I’m not a huge shou puerh (ripe) drinker, I can definitely appreciate a good one for a combination of its smoothness and the nostalgia it brings to pot after pot of puerh that I’ve...” Read full tasting note
“My first puerh cake! I’m so excited! I don’t have a pick yet, so I picked through (haha!) my cupboard and came up with some tool that I can’t remember the use for. Cheese pick? It’s got two little...” Read full tasting note
“Here is the September offering for Jalam’s tea club, which features a different 100G puerh cake each month. I love that size of cake :) Most of the teas have been sheng, but a few have been Shou,...” Read full tasting note
Ba Ka Ngoi (pronounced ‘Bakanoy’) is a smooth powerful example of an oxidezed ‘black’ Puerh that has many of the classic fermented qualities: less stimulant effect, soothing tones, and great finishing flavours. The village of Ba Ka Ngoi is found deep into the southwestern Pulang Mountain region of southern Yunnan province. Both the Wa and Pulang peoples who’ve long cultivated tea and treat tea with a kind of animistic idolatry harvest teas of the area. This is a great tea to drink now and can be consumed both hot, cold, or lukewarm. Our Ba Ka Ngoi is a summer 2013 harvest with strength in the mouth. Teas from the Ba Ka Ngoi area are usually known for long flavour notes and with light hints of copper.
Known for strenth, Pulang Mountain teas are well-suited for palates craving slightly more powerful teas. This is due to both production methods, and the soil conditions. Our Ba Ka Ngoi is an excellent tea to age or to sip now, as it has a great vegetal force that will lesson with time. Refreshing to the mouth and system, it is a tea that does well seved at room termperature and it is well suited to consuming first thing in the morning before a meal to gently wake up the system and hydrate.
Learn more at www.jalamteas.com/ba-ka-ngoi
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