“Still a great tea! Five years on and the fermentation flavors are almost all gone. It is very sweet with a touch of smoke. Very slippery and thick. I have a few tongs of this, more than any other...” Read full tasting note
“Picked up a cake of this from YS in a recent order as I’m rediscovering an appreciation for shou lately and had very little on hand. This one seems very good for the price, though really not...” Read full tasting note
“This is a very tasty shou. That being said there is a lot of fermentation taste to this one. It was strong for the first six steeps I gave this tea. I did not find this to be the sort of unpleasant...” Read full tasting note
“Being rather new to this I am not certain I have all the correct terms but I find this tea delicious for being such a young shou. Maybe it is the Bulang in it but there are hint of wood and a...” Read full tasting note
Entirely Spring Harvest of 2014 material from Menghai area (Ba Da, Bu Lang and Meng Wang). Fermented in Menghai in late 2014 and then allowed to “sweat” in Menghai for about 9 months before pressing. We blended various grades from the same fermentation batch for optimum taste, aroma and infusability.
The tea is strong, pungent, thick and long lasting. It can easily go 10 brews while remaining interesting to drink. Fermentation level is medium and alot of the character of the pu-erh leaves comes out in the tea. Mellow but noticeable cha qi and easy on the stomach. This is a good example of good pure material from Menghai that was wet piled by experienced masters!
357 grams per cake (7 cakes per bamboo leaf tong)
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