As always, be 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 six new raw puer teas we are offering this year, in dragon orb form!
Four of these teas come from the Lincang region north of Jiangmai and Xishaungbanna, while the two others come from the Mengsong area of Xishuangbanna.
These teas are all single origin material, meaning they should offer an interesting educational experience into the taste of these uniquely different terroirs.
In the flight:
from Lincang:
Sweet Memories - Xigui 2023 Old Arbor
Magic Drought - Bangdong 2023 Gushu and Old Arbor Blend
Hummingbird - Kuashan 2023 Old Arbor
Late Bloomer - Mangfei 2023 Old Arbor
from Xishuangbanna:
Motorbike - Huazhuliangzi 2023 Gushu and Old Arbor Blend
Tree Spirit - Huazhuliangzi 2021 Pure Gushu
These teas have all been rolled into 7-8 gram dragon orbs, and are of the same material as that used in the full 200 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!
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.
Curious about these Chinese puer tea terms, check out our growing appendix of Chinese - pinyin - English translated terms here.
