“Sipping on this sample from Togo as a digestive. Tonight’s menu was mapo tofu. It was my first time using shelf-stable silken tofu and it was actually great! This is a pretty light and very clean...” Read full tasting note
“This is the lightest shou I have encountered to date. It is surprisingly delicate with no strong flavours or aromas, medium body and I didn’t really feel any cha qi either, despite what Scott...” Read full tasting note
Another high quality ripe pu-erh tea from Gu Ming Xiang! This is entirely Spring 2011 fermented wild arbor tea from Bu Lang area of Menghai. The tea was fermented in Menghai under the supervision of Xinghai tea factory in summer of 2011. The tea was then stored in Menghai until late 2014 when it was pressed by Gu Ming Xiang. This is from the same wet pile batch as Hai Lang Hao’s 2014 “Bu Lang Tribute Brick”, but the blend is more tippy and gives a distinctly different
The brewed tea has some bitterness in the beginning but quickly gives way to a rich and malty taste that quickly becomes sweet in the mouth. The tea is lubricating to the mouth and throat and there is a subtle but noticeable cha qi. Tea soup is burgundy and clear, thick and viscous.
This is a ripe pu-erh that is very unique both in feeling and taste. It’s a light fermentation ripe pu-erh and the brewed leaf is a medium-light brown with a little olive green hue creeping in. The flavor has some chocolate and coffee bitter notes, with some dried fruit sweetness and some earthiness that remains from it’s wet piling (mostly faded). The cha qi is quite noticeable (strong) for a ripe pu-erh.
An excellent Bu Lang single-estate ripe pu-erh tea which will age with grace and complexity.
357 Grams per cake (7 cakes per bamboo leaf tong)
2014 pressing, 2011 wet piling.
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