These cooked puer discs are made from leaves grown on the slopes of Mount Jingmai. Once brewed, they expand into a pillar, which eventually fills the gaiwan or teapot, producing a deep mahogany brew, with an earthy, very slightly smoky aroma, reminiscent of old leather, with a hint or orchid aromatics. The flavor of this puer matches its aroma; its brew has a pronounced sweetness and a rich, muddy earthiness, which is full, without being overly heavy. Its inky brew is very slightly smoky, carries a hint of sandalwood, and is reminiscent of the grasslands, deep mountain wilderness and old leather. Its texture is smooth, and its qi is warm.
Lasts about a dozen brews. Its earthy elements are more prominent in initial brews, while the tail brews possess a petrichor (yun) sweetness that lingers on the tongue and palate.
Price is per 50 grams (1.76 ounces).
Each pressed disc of tea consists of approximately 7-8 grams.
Lasts about a dozen brews. Its earthy elements are more prominent in initial brews, while the tail brews possess a petrichor (yun) sweetness that lingers on the tongue and palate.
Price is per 50 grams (1.76 ounces).
Each pressed disc of tea consists of approximately 7-8 grams.