“Receiving this tea with the Wynn Tea Sampler -D, it was one of the first shous I’ve had in a long while. Though shous are not my bread and butter I really enjoyed my experience with this offering,...” Read full tasting note
“Many thanks to Wymm tea for a sample! The dry tea was somewhat glossy and dark, and the smell was fairly neutral — leather and earth, which is something I think is pretty common to shou teas. Once...” Read full tasting note
“Immediately likable. No rough edges. No off notes (well the wet leaf might be a bit… ahem… aromatic). Mostly this is earthy forest woods. There is a mild sweetness. Nicely creamy. Second western...” Read full tasting note
“Happy Mother’s Day to all the Moms out there and thanks to Wymm for this sample. Nice to have a shu puerh on this day we are having, which is mostly cold and overcast. I steeped this tea about 4...” Read full tasting note
This shu pu-erh brews with a rich and honey flavor and long-lasting jasmine rice aroma. Full tea leaves from high mountains in Menghai County, located in west of Xishuangbanna Dai Autonomous Prefecture in Yunnan Province, are picked to make the tea in 2008. Pu-erh tea has the potential to ferment over time, and this tea has been post-fermented for 6 years since production. Post-fermentation gives the tea vibrant flavours and richer aroma as well as deep wine colour.
Note: First grade contains the smallest leaves while seventh grade contains the largest leaves. There is marginal difference in the taste; first grade has a slightly stronger and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between of the first and seventh grade.
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