“Slightly sweet and astringent with a bit of smoke. Images and more at https://puerh.blog/teanotes/2014-basic-autumn-w2t” Read full tasting note
“Wet Leaf: That “sour” sheng scent present in the 2015 spring has turned into a very distinct scent of olive oil. The smoke on this one comes through more as well. Hint of some kind of stone fruit...” Read full tasting note
“I’ve had this tea for quite awhile.. about 6 months. In that time, I’ve used about 70% of it but haven’t written down my thoughts. The cake has a sweet, dry grass/hay and apricot smell to it. It’s...” Read full tasting note
“Obtained a sample from the Pu’erh Plus TTB. I used 5.4g in a 60ml ceramic gaiwan. Gave the leaf a quick rinse and a two minute rest. Steeping times: 5 seconds x5, 8, 10, 12, 15, 20, 15, 20, 30, 45;...” Read full tasting note
More floral and fragrant than its spring counterpart [from the tasting set], this tea will also produce a darker coloured soup. This is from the same area as the spring tea.
This is part of the Basics Puer Tea Set:
The spring, autumn, and huangpian [the larger, older leaves] teas are all from the same village/producer, allowing for a side-by-side comparison of different seasons and grade of leaf. The aged raw Puer is from a different village, but similar area, allowing for new Puer drinkers to experience what the aging process can do to raw Puer tea.
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