The colour is rich and dark (like French press coffee), but there is barely any bitterness in the brew. The tea’s energy is grounding and warming, making it ideal for afternoon drinking during the PNW’s rainy season. Having been stored in an ideal environment, the flavour has developed elegantly; the cakes are loosely pressed (by stone), also helping the tea to mature. This is a beautiful yet very affordable introduction to the world of aged tea!
| TYPE |
Pu Er |
| ORIGIN |
Yiwu, Yunnan, China
|
| LEAVES |
~ 150 y/o Pu Er tree
|
| PRESSED AND CELLARED BY |
Fan Xiuli and Gao Feng |
Important: 16 years of storage in Menghai has left a mark on the traditional paper wrapper on many of these cakes. You may find parts of the wrapper torn or slightly stained.
Brewing Guide
|
TEA HORSE ROAD | YIWU 2006
|
| WATER |
100º | 212º F 240ml | 8oz |
| TEA |
5 - 8g |
| STEEP STYLE |
15 seconds | multiple steeps | Gong Fu Style |
| EQUIPMENT |
Gaiwan or Yixing Teapot |
ABOUT THE GROWER
Gao Feng and Fan Xiuli are tea producers and ambassadors of Chinese culture (tea, painting, music…). Originally from Northeast China, they currently live and work in Menghai.
Disclaimer: Due to the age of the cakes, the packaging may be slightly torn.
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