“A nice ripe puerh for sure. I’ve had a sample for a couple of years I believe, but I just got to it. Has a strong, slightly sour note in the first couple steeps that I don’t usually encounter in...” Read full tasting note
“This tea is very good in my opinion. It definitely reminds me of the two earlier productions with more fermentation flavor. There was a fair amount of fermentation flavor to this tea. But it was...” Read full tasting note
“Really firm (90-99% Cocoa) dark chocolate bitterness upfront with a nice dry hint of leather, somewhere within that powerful mix of chocolate and leather I get a hint at subtle fruity complexities...” Read full tasting note
“About 6-7g in 140ml Yixing pot, 95-100C water, starting with short 5s steeps and adding a few seconds with each re-steep. After a couple of rinses and a couple of mild-tasting short steeps, this...” Read full tasting note
Premium ripe pu-erh cake made entirely from Spring 2015 Bu Lang mountain material. First flush material was collected from several Bu Lang villages and fermented for 46 days. After fermentation was completed, the tea was dried and graded. We blended the various grades to create a balance recipe comprising of tippy golden buds and heavier grade 1,3,5 and 7 leaves. The term “Hui Run” refers to the sweet, slippery and soothing feeling that lingers in the mouth and throat even after the tea drinking session has ended.
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