Recently, we had the opportunity to taste several batches of loose leaf shou Pu-erh from several different Yunnan tea growing areas in various leaf grades, and from several production years.
We spent an afternoon blending these teas together in varying proportions (and getting drunk on tea) until we found the combination that had the most delicious synergy and complexity of flavor.
Many of you know that a good Pu-erh cake is most often a blend of leaf materials from various tea harvesting areas, so this loose-leaf blend follows that convention….with the additional benefit of aged teas from different years.
Our blend consists of small leaf material in Grade 1 & Grade 3 from Menghai and Lincang tea harvesting areas. Some of the eaf is from 2007, some is from 2009 and some from 2013.
The properties of our blend: harvesting location, grade and age, and careful, light fermentation all contribute to a rich, mature- tasting tea without the over-wrought wou dui fermented character that many shou Pu-erhs have.
Instead, what our blend does have is an earthy, clean, peat-like aroma and a non-astringent, sweet, rich, creamy aftertaste. Overall, our Old Aroma, Old Taste Pu-erh has a contrasting balance of sweetness and a slight woodsy taste.
The finish is long and sweet, with a complexity rare for a non-pressed shou Pu-erh. We hope you enjoy drinking it as much as we did creating it.
Shou Pu-erh is also known as ‘cooked’ or ‘ripe’ Pu-erh, a reference to the wo dui fermentation process that the leaf undergoes in the tea factory.
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