Welcome to the highly anticipated 2024 Raw Puer Flight. Why risk a blind buy when you can sample a dragon ball of each new tea right here!
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As always, we believe that the best way to understand a tea or a type of tea is through comparison tastings. Thus, we have arranged a guided flight through the five new raw puer teas (and one Yunnan white) we are offering this year, in dragon orb form!
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All six of these teas come from the Lincang region north of Jiangmai and Xishaungbanna. The Xigui and Bangdong come from east of Lincang, the Kuashan from the north, and the Dongguan and Xiaohusai from the famous Mengku region just south west.
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These teas are all single origin material, meaning they should offer an interesting educational experience into the taste of these uniquely different terroirs.
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In the flight:
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New Kicks - Xiao Hu Sai 2023 blend of Gushu and Dashu
Tropics - Dong Guo Village 2023 Pure Gushu
NYC Tapwater - Bangdong 2024 Pure Gushu
Lux - Xigui Blend of 2023 Autumn Gushu and 2024 Spring Qiaomu
Skinny Chicken - Kuashan 2024 Pure Spring Qiaomu
Mithril - Bangdong 2024 First Pluck Old Arbor White
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These teas have all been hand-rolled into 7-8 gram dragon orbs, and are of the same material as that used in the full 200 gram or 100 gram cakes. For a more detailed look at the flavor profiles of each of these teas, check out the individual product listings, but for a truly blind experience, we recommend getting the lot and sampling through to find your favorite taste! Tea is about exploration and personal preference after all, have fun!
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We recommend brewing this tea gongfu style in a gaiwan or Chinese teapot. We use 6 grams of tea in a 100ml brewing vessel with boiling water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion. Most of these puer teas can be re-infused over 15 times, when brewing in this gongfu style.
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Curious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.
