“Not my cup of tea. The leaves appeared dirty and decayed, and tasted more of an old woolen blanket than tea. Aroma didn’t appeal to me either.” Read full tasting note
“I brewed this tea gong fu style as I do for most teas. The steamed leaves have a very intense aroma of Yew Wood which acquires a shroomy and honey like aroma when washed. I had to wash this tea...” Read full tasting note
“This took a long rinse and two (very hot) steeps to fully ‘open.’ Once it did, it was mild and warming, not too funky at all, and overall a very gentle tea. I enjoyed it. The age of the tea was...” Read full tasting note
“I tried this one out today and was not a huge fan. Used 7g in a 120mL gaiwan with boiled water. The compression was quite tight. After two rinses, I tried to start with a 15s steep, and the...” Read full tasting note
These “Kang” bricks were produced in the small tea factory in Province of Guizhou and then sent to Tibet where they were stored in a family home for more than ten years. These are packaged in long (1 meter) bamboo baskets, about 20 to each length. Traditionally these were carried on the backs of sherpas or horse’s for thousands of kilometers. Not so long ago teas like this were legal tender in Tibetan areas and was given in payment for a dowry, a horse, etc. The tea is boiled with yak butter to produce a form of yak butter tea. I prefer to drink it all by itself, washing the first two infusions (like Pu-erh) and drinking the latter infusions.
Vintage: Spring 1992 small-leaf varietal of “hei cha” material from Guizhou
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