“Time for a short break from all the black teas. Im getting a craving now for some young sheng. Starting off I broke about 5 grams off the cake, it was pretty tight but not so tight I couldnt work...” Read full tasting note
“From the Pu’erh Plus TTB. My first Huang Pian sheng. I’m entering new territory. Brewed in a ceramic gaiwan. Gave the leaf a flash rinse and a 5-minute rest. Steeping times: 5, 5, 3, 3, 3, 3, 5,...” Read full tasting note
“Had this tea for the first time a couple of days ago and i really enjoyed it for what it is. While its not my stand out favorite of the 2basics sheng set it is a nice introduction to Huang Pian....” Read full tasting note
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.
The older, larger leaves of Puer are called Huang Pian. They will be rough and slightly sour in youth, but still sweet and will grow continually sweeter with age.
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