“Earthy and comforting as always. No deep flavors here, but an almost limitless number of infusions and the magical stomach-soothing effect of a shou puer is exactly what I want after a heavy meal.” Read full tasting note
“Drank this tea at Dobra Teahouse. It wasn’t amazing, but not bad. I wouldn’t have it again, but wouldn’t necessarily steer people away either…some notes from the session: 1- slightly bitter in a...” Read full tasting note
A large “cooked” pu-er processed through special fermentation, aging, steaming and compressing. Following fermentation, the leaves are pressed into discs called bing cha which are the most popular form of pressed pu-er in China. This variety is particularly quenching, even down to the roots of the body, and has a deeply nourishing texture.
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