“Been drinking a few times on this lately. Hard to find the words for it. I started with about 8 grams to brew in the Gaiwan. I gave a rinse and let it sit about thirty minutes before getting to it....” Read full tasting note
“At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I...” Read full tasting note
A very rare treat! This highly-coveted raw puerh comes from the Spring harvest of a remote Bulang village called Ba Ka Ngoi. The ethnic Bulang (or Pulang) people in southern Yunnan are largely considered to be the forefathers of tea cultivation. The pristine mountains surrounding their world are believed to be the very origins of the tea plant!
Given the remoteness and sheer quality, only a small amount of the precious tea ever leaves the region. Locals maintain that 2-3 years of ageing perfects its taste, but we can’t stop drinking it right now. A vegetal aroma of sugarcane and fresh hay precedes a unique flavor of earthy mushrooms, complete with a smooth, nutty finish…
Extremely limited quantity! Sourced exclusively for us by the famous explorer and author of The Ancient Tea Horse Road, Jeff Fuchs…
Notes: sugarcane, shiitake, walnut
Infusion: 200ºF / 93ºC for 30 seconds
Origin: Ba Ka Ngoi, Yunnan Province, China
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