“Talk about Archive-Divin’! I found this little gem last night – totally forgot I had it! THEN…I tried locating it on steepster and thought it was a different one I didn’t previously log…turns out...” Read full tasting note
“This has been a bit of a breakthrough tea for me. I first tried it as a sample and was put off by the bitterness. Then I tried it again as part of a tasting group and worked out a way to enjoy...” Read full tasting note
“I have a sample of the 2009, which is what I’ll be talking about. After yesterday’s awesome sheng, it seemed unlikely anything could live up to that. But this is a pretty close second. As an aside,...” Read full tasting note
“This 2009 cake has been non-ideally stored — wrapped in paper in the back of a cabinet for the last 4.5 years. Oops. Used a porcelain gaiwan, 2 ~30sec rinses, let it sit a few minutes while doing...” Read full tasting note
These limited production(only 20 kg total!) 250-gram bings are composed entirely of Spring, 2009 sun dried Mao Cha that I personally selected in Xishuangbanna in the spring of 2009! All of the source material was hand picked and hand processed on Lao Mansa tea mountain in the western part of Mengla county (right near the border with Laos), and I had this tea pressed in a small factory in Jinghong using traditional stone presses. Lao Mansa is one of the “six famous tea mountains,” and is considered part of the Yiwu tea growing region.
The tea leaves themselves are plump and juicy and consist primarily of in tact, new growth leaf/bud complexes. The brewed liquor is honey gold, and the aroma is that of an obviously young tea with some complex young vegetal attributes. It has a rich & satisfying mouthfeel with a surprisingly long lasting sweet aftertaste that I am very impressed with. This is an excellent tea that I am very proud to call my own.
It has been a treat organizing the finding & making of this tea, and I hope that our customers get as much enjoyment out of it as we do!
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