How this raw pu erh tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Fixation
The withered leaves are heated to halt oxidation.
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Rolling
The tea leaves are rolled to release their aroma.
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Sun Drying
Rolled leaves are spread on bamboo mats to sun-dry.
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Pressing
The processed tea leaves are steamed & compressed.
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Packaging
The compressed tea is wrapped in paper & packed in boxes.
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Aging
The raw pu erh tea is stored for further aging.
Customer Reviews
A bit crumbly, but I think that's because it's from 2013. The cake is not packed too tight, you can break off a piece easily. Nice citrus fruitiness is what I get and the color of the leaves is pretty. Overall I would recommend it.
Superb quality Purple Pu Erh.
Thank you for your review, we're glad you liked it!
Brewing: 6g/100ml, 100°C, flash rinse, 15s, +5s.
Warmed-up dry leaves smell of flowers, grass and plums, but these are all dark notes, not bright ones - think of a dry cloudy day in an orchard, in autumn. Wet leaves bring the flowers up front.
The liquor tastes of lemon balm, eggplant skin and medicinal plants. Not much complexity and depth, even after acclimating the tea for a couple of weeks in a cardboard box, like I usually do with shengs. It has an unusual taste profile, which is a plus, but it does not reward careful exploration.
