“This shou is quite delicate and unusual, but I am not totally sure where I stand with respect to it. The aroma is sweet, thick and red wine like. As the tea cools down, more floral and herbal tones...” Read full tasting note
“I bought a cake of this right after it was released. It has had six months to chill in my pumidor and today I felt like finally giving it a shot. This is the second Yiwu ripe I’ve tried, the first...” Read full tasting note
“Very tasty high quality ripe! Snooth and full bodied with flavors of dark wood and earth with a slight dried fruit sweetness. Very infusible and fairly clean tasting. Full review:...” Read full tasting note
“I applaud the use of high quality material for shu. This tea has a soft flavor profile, perhaps like one might expect from a yiwu pu erh. It was perfectly fine, but I found it lacking in character,...” Read full tasting note
This is a ripe pu-erh tea cake processed entirely from Yi Wu area spring 2017 tea leaves. A mix of plantation and wild arbor (not old tree) tea leaves were expertly wet piled in Menghai town for 42 days. The wet piling process was done with great care to preserve much of the green character of the leaf. This is also known as light fermentation wet piling and results in a tea with a lot of character and one that ages slower but more gracefully.
The taste is incredibly unique and complex, reflecting its unadulterated origins, single region terroir, spring harvesting, and its skillful wet piling. Thick and creamy in the mouth, there is a cooling mouth-feel, at once both lubricating and sweet, and a long-lasting feeling in the mouth and throat.
A unique Yi Wu ripe tea that is pleasing and enlivening!
250 grams per cake (7 cakes per bamboo leaf tong)
Just 50 kilograms in total! (200 cakes)
Wrapper Design by Ronald Visser
This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues.
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