“Forgot to write about this one! Had a nice little tea tasting with a mutual friend of my future-MIL. She’s had tea before but has never really explored different types, loose tea, etc. So I was a...” Read full tasting note
“Just an example of good menghai shu and it’s my favorite YS ripe pu. Main notes: chocolate, walnut, little bit of spice and bitterness (in a good way!). Very similar to the best Dayi offers but...” Read full tasting note
“A puerh from Michelle on courtesy of Rich, thank you both! Sadly, it isn’t much remarkable to me. It was fine, but not much to write about. It wasn’t even much thick (considering I have used the...” Read full tasting note
“This is your generic aged ripe puer. The smell is of earth, wet rotten wood and mushrooms. Some transitory fishiness, which is surprising given the age of the cake. The taste is typical for the...” Read full tasting note
Our 2010 “Little Bit of Red” production is made entirely from Menghai area material fermented in 2009. It’s a variation on last year’s production, with an addition of 30% “gong ting” grade tea to make it more tippy and flavorful!
Fermentation level is medium, so this cake still has a little bite to it and more room for improvement with aging. The fermentation “dui wei” flavor is mostly dissipated and the taste will gradually improve over the years to come. The fermented material was stored in Menghai for 1 1/2 years before being pressed into these 100 gram mini cakes.
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