“Backlog: A very unusual looking tea. The appearance of the tea is what lead me to order it. The liquid brews up quite light – I expected a darker brew but this is very light. Not a bad thing,...” Read full tasting note
“I received this in a swap from Dexter and haven’t been sure what to make of it. I brewed this up and i’ve been trying it this morning. It’s lighter than i’d prefer and there are some notes there...” Read full tasting note
“Have you ever licked a cedar chest? Can’t say I have. But I wouldn’t put it past the toddler version of myself to do so. This tea is fairly heavy with cedar influence when it comes to the flavor....” Read full tasting note
“The appearance of the long and flat dry leaf is the most interesting thing about this tea. The wet leaf smells like tobacco and camphor, and the brew is golden. The first few steepings were quite...” Read full tasting note
A bizarre and wonderful tea. This aged green puerh tea is made up of extraordinarily large tea leaves that have been gathered into small bundles (hence the name). It has a marvelous flavor and delivers a lighter, sweet taste with a lingering aftertaste of dark peaches or plums. We recommend six to eight leaves per cup with multiple steepings.
Extra Info:
After picking appropriate tender leaves, the first step in making raw pu’er is converting the leaf to maocha (“light green rough tea” ). The leaves are then dry pan-fried using a large wok in a process, which stops enzyme activity in the leaf and prevents further oxidation. The leaves can then be rolled, rubbed, and shaped through several steps into strands. The shaped leaves are then ideally dried in the sun and then manually picked through to remove bad leaves. Once dry, maocha can be sent directly to the factory to be pressed into raw pu’er, or like this one aged uncompressed and sold at its maturity as aged loose-leaf raw pu’er.
Ingredients:
Raw Puerh from 2001
Origin:
Yunnan, China
Company description not available.