This gushu (ancient tree), golden sprout, cooked puer was naturally grown in Menghai, without the use of pesticides. Made from the sprout leaves of tea trees over a hundred years in age, this tea has been aged to produce a rich, silky-smooth brew, with a color that ranges from a wood-like burgundy, to a vibrant garnet within deep mahogany. Many of the hairs of the young sprout-leaves from which this tea is produced are still visible in this cake, giving its surface a beautiful, golden sheen.
Its flavor is earthy, vibrant and complex, with elements of aged walnut, sundried cherries, and old hardwood. Dry, its leaves carry a deeply enticing, cave-like, grassy, petrichor aroma. Dry, they have an aroma reminiscent of apricots and the rain-soaked tree bark of a mossy rainforest. This brew is sweet, rich, slightly sour, very slightly bitter, and, above all, clean, with a full body and a silky texture. It leaves a yun petrichor sweetness ringing on the palate, and, while its aftertaste is slightly dry, it leaves the mouth watering.
Its qi is gentle, vibrant and moistening, its effects energizing, and its character akin to that of a playful, young ocelot.
Brewed gongfu style, this tea lasts about a dozen brews.
Each cake consists of approximately 357 grams.
Its flavor is earthy, vibrant and complex, with elements of aged walnut, sundried cherries, and old hardwood. Dry, its leaves carry a deeply enticing, cave-like, grassy, petrichor aroma. Dry, they have an aroma reminiscent of apricots and the rain-soaked tree bark of a mossy rainforest. This brew is sweet, rich, slightly sour, very slightly bitter, and, above all, clean, with a full body and a silky texture. It leaves a yun petrichor sweetness ringing on the palate, and, while its aftertaste is slightly dry, it leaves the mouth watering.
Its qi is gentle, vibrant and moistening, its effects energizing, and its character akin to that of a playful, young ocelot.
Brewed gongfu style, this tea lasts about a dozen brews.
Each cake consists of approximately 357 grams.