“This tea starts very interesting. There is a sweet aroma of pine wood and resin rising from the leaves that’s very invigorating. I also immediately notice the smooth colloidal texture that becomes...” Read full tasting note
“Soft, sweet aroma. Tastes begin moderately sweet with honeyed apricot and hay tones, modest orchid bouquet, almost juicy with salivation. Light bitterness and astringency in the first handful of...” Read full tasting note
“Used 4g in 60mL gaiwan with boiled water. Had to be pretty careful with steep times early in the session, as this tea can get bitter pretty easily. This tea went for a pretty good number of...” Read full tasting note
“This tea was somewhat disappointing. First, the “Silver buds” name is largely marketing. There are certainly buds, but not a high percentage (though that may be due to the luck of the sample). ...” Read full tasting note
This cake was produced by our talented Lincang friend Mr. Chao, who produces cakes under his own label – “Bo Yi” 搏易. He showed us around Mengku in Spring 2012 and made this cake at his family’s factory. The maocha was hand picked from 100+ year old Mengku tea trees, hand processed, and stone pressed. The tea has an aroma of honey, brown sugar and brown rice. A pleasant chaqi focuses on the chest and clavicle, with a lingering sweetness on the tongue complemented by slight kuwei around the throat. This tea is superb to drink now, with only slight astringency. It also has great endurance, with amber honey liquor lasting up to 15 steeps. The wrapper design is by Tea Urchin’s illustrator, Yue Chen.
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