“I am drinking this after the 2007. In the Yixing with generous leaf and no rinse. The first steep was light. Maybe I should of rinsed it. Steep 2 is holding its own. Darker. Stronger. ...” Read full tasting note
“This is the other pu’erh I brewed up tonight. Same method: 10 second rinse in water straight from the kettle, followed by the normal infusion. This one smells mildly fishy, but it doesn’t carry...” Read full tasting note
“It’s official I am in love with shu. It has to be the most rewarding tea for my taste buds and this one is no exception. At first this reminds me of the Yanxin’s Reserve ‘04 Nuggets with their...” Read full tasting note
“Backlog from this afternoon/evening. I’m still not very experienced with pu’er, but I really enjoy this shu. It’s earthy and musty, but very pleasant and comforting, like the smell of the earth in...” Read full tasting note
Workshop: Xingyang Workshop, Xishuangbanna, Yunnan
Year: 2008
Flavor Profile: We have been looking for a more affordable pu’er for quite some time. This is the first we have found in a lower price range that maintains intriguing complexity and a perfectly clean mouthfeel. The smell and first steepings really do remind us of dirt, but it is the best dirt ever- the black, rich soil in a forest. This transitions smoothly into that certain musty and almost vegetal flavor that is trademark to all Xingyang workshop tea. In addition, a surprising juicy quality and lingering sweetness come through in later steepings.
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