2023 Tasting Notes: Cream, Bubblegum, Rock Candy, Grape Skin
This item is a small 7 gram single-session pressing of the larger similarly named 200 gram cake: same material, same maker, same press date. We offer them individually or in sets of three.
This tea is a wild flight into realms of sweetness unexpected in this rather rocky realm of North Eastern Lincang. The leaves all come from trees characterized as Dashu, or Big Tree, one step below Gushu. This region is rather new to the world of raw puer, and with the advent of gushu productions, a lot of the gushu is produced in single tree increments (Danshu). This recent debut into the world of puer merely means that the price of this excellent tea is still relatively inexpensive for the great big tree quality.
The aroma on the wet leaves reminds us instantly of cream savers and watermelon bubblegum, with juicy orange notes hanging in the background. The brew itself is a study in levity, light on the tongue, sweet in the mouth, with aromas that linger in the broth and float into the upper palate. This tea is a wonderful option for those that prefer a less forceful raw puer, as it delivers its sweet flavors incrementally over a long pleasant session that despite the levity of the liquor is backed with a mineral rich body.
If you're interested in sampling this year's full flight of puer pressings, check out the Yunnan Flight, a set of 6 dragon balls from different regions each pressed in 7 gram balls for convenient brewing.
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.