“Date drunk: 2023 Jan 14 - 5g in 100ml gaiwan [[Gongfu brewing]]. Filtered water in stainless steel kettle with bamboo charcoal. - Rinsed once but wet leaf smelled fishy so I had to rinse a second...” Read full tasting note
“still savoring” Read full tasting note
“pulled this out of the cupboard last night (a little too late last night) … 5 grams in the tiny white gaiwan and wow! smooth, subtle, interesting after many, many steeps – just couldn’t stop...” Read full tasting note
“Mixing shou and sheng together is something I’ve played around with myself with various cakes I’ve owned, but it’s never turned out nearly as good as this. The ratio of the two as well as the...” Read full tasting note
With this lovely cake we celebrate an age-old tradition of mixing raw and ripe pu-erh tea together to create a harmonious blend worthy of aging. Like the famous “Purple Heaven” bricks and cakes from the 80’s and 90’s, we have blended ripe and raw Pu-erh tea together. The raw and ripe pu-erh both came from the same area as the tea leaves used in our 2016 Spring Mengku Huang Shan cake. The ripe pu-erh is fermented from Huang Shan 2015 spring tea leaves, but both are from the same organic garden!
The addition of raw pu-erh tea to this predominately ripe pu-erh tea cake results in a lovely experience. It’s not so different from ripe pu-erh tea, but there is a an additional layer of texture that enhances the overall taste/complexity of the tea but never detracting from it. I tirelessly blended teas together and experimented with ratios to find the best possible outcome. I hope you’ll enjoy this lovely tea!
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