“This is from the November YS TOMC. I’ve been sipping this all evening, & it is a delicious rich tasting tea, with a thick quality to it that I absolutely love. It reminds me of Mandala’s...” Read full tasting note
This “Golden Pu-erh” is made by a special process of fermentation. The tea is fermented in bags instead of piled and the fermentation period is more than 70 days but at very low temperature and kept relatively dry, whereas normal Pu-erh is fermented for about 45 days. This particular “Golden Pu-erh” is composed entirely of buds. This slow fermented Pu-erh is sweet in taste with sugarcane tones and a thick tea soup with hints of glutinous rice taste. The tea liquor is copper-red like the tea leaf itself. A special tea with subtle but full and textured flavors and a mouth-feel not unlike a good raw pu-erh!
2006 Spring material from Bu Lang Mountain, 2007 fermentation batch.
Company description not available.