“It’s been a long time coming but I finally feel like I’m in a place where I have enough experience that I can genuinely talk about shou in a meaningful way. I got this sample over a month ago, and...” Read full tasting note
“Second tasting of the day brings us spring 2006 Longyuanhao Ji Xiang Shu. This is an interesting tea as when I got it out of the pack it was very crumbly and required 2 washes to get the particles...” Read full tasting note
“I’m still not sure how I feel about shu/ripe puerh. Over the past few months I’ve definitely gained an appreciation for sheng – especially young sheng – but shu just still feels too.. musty to me?...” Read full tasting note
In 2006 the pu’er market was nearing its highest point, incentivizing reputable producers to put an unprecedented level of quality and care into their cakes. Longyuanhao was founded in 1999 and just reaching their prime under the guidance of award-winning master Li Zhengxing, who earned his fame putting Da Du Gang pu’er on the map. He went all out with a high quality bud-heavy blend for this cake, and has aged it for over a decade in Yunnan. This combination of circumstances give this tea the name Ji Xiang, which means auspicious in Chinese. The tatami wood, dried plum and cooling aftertaste convince us that this is indeed a fitting name.
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