“Fish and hay and dirt is what I get. I am an oolong fanatic, just dipping my toe into puerh. But this is not my gateway.” Read full tasting note
“3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan then into one of my rough clay Japanese tea cups from the 1990s. Breaks apart fairly easily by hand....” Read full tasting note
“Not bad, but nothing special either. I’ve sipped on this shou now and then for a year, and it’s remained steady. Fast infusing, to a dark, rich liquor, smooth & creamy without that fishy taste...” Read full tasting note
“At work and thinking back on my session with this little gem a few days ago. This was the first time I felt as though I had any inkling of what cha-qi might mean. Third steep just kinda took me up...” Read full tasting note
This tea was pressed 15 years ago (in 2005) by a small Menghai tea factory. These are 25 gram Golden Melon tuo cha (金瓜沱) made from a blend of Gong Ting, Te Ji, Grade 1 and 3 ripened tea leaves. They were stored in Kunming for 12 years in relatively dry conditions.
The dryish aging conditions have preserved the character of this tea, while allowing it to mellow and gain complexity. The tea is sweet, creamy and very thick and expansive in the mouth. It’s a very active and textured ripe tea that has all attributes a good aged ripe pu-erh should have.
Each melon is roughly 25 grams, and can give you 3 to 5 good sessions.
Each Melon is individually wrapped in off-white gold-flecked paper.
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