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This raw pu’er comes from the natural gardens of Bazi Village [坝子]. Roughly 1200 meters above sea level, the tea trees grow on sloped hills surrounded by an array of native plants.
This is the Spring harvest, made in April of 2019. The leaves were withered on bamboo trays, pan fried in a wood-fired wok, rolled by hand, and then sun-dried. The cakes were compressed using stone molds by the Huang family. The tea itself is sweet, musty, and potent. It should be easy to brew without much bitterness.
Older trees in this garden produce flavorful tea that is very forgiving – it won’t get bitter too quickly but still presents a strength and depth of flavor. The flavors skew towards a punchy forest-grass mustiness alongside a sweet fibrous fruitiness. A mild huigan develops throughout the session, and leaves a cutting aftertaste in it’s trail.
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