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This small leaf shou puerh is made from a blend of ancient tree leaf material across four districts in Lincang County. Fermented in 2007 and carefully aged in Kunming ever since, this tea straddles the balance between soft and bold. The aroma has notes of earth and raw chocolate and steeps a liquor that is rich burgundy with no murkiness. The initial steep is a soft introduction to the tea, with each steep reaching deeper notes. The mouthfeel is smooth washes down your throat, leaving lingering flavors of clean earth and smooth river rocks. The age of the leaves allows the tea to be steeped upwards of 10 times before losing flavor and has an uplifting effect on the psyche.
If you remember when we had this tea years ago, you will be so happy to see it back. We were able to get in touch with contacts in Lincang who have access to the same leaves we had previously, and it has only gotten better with age.
Origin: Yunnan, China Harvest: 2007
Packaging info:
All bulk orders will be packed in the heat-sealed resealable packages.
Bulk teas will be packed in the largest size bag (1lb., 2lb., or 5lb. bags) depending on your purchase quantity.
Only 5lbs. of this tea can be ordered at a time due to its limited supply.
Call or email if you have specific packaging needs.
Retail Canisters:
Retail canisters are all packed in 100% compostable packaging.
Tea is sealed inside a bio-based cello bag to preserve freshness.
Each canister is date stamped to easily comply with FIFO measures.
Here's a fun one that's really gotten popular in the tea shop. This tea was an experiment by Young, the producer of the Ancient Sun, Red Dragon and Soft Branch. Here, he took large, curling ancient tree leaves, fully oxidized them and scented them with nuo mi xiang (sticky rice aroma herb). The leaves are left overnight, layered with the herb, and the herbs are removed in the morning. The process is repeated several times until the aroma of the herb has permeated the tea. The result is a tea with a sweet, sticky rice aroma, full body, zero astringency, and lots of versatility. The leaves themselves can be steeped in a gaiwan to really appreciate the way the scenting penetrates the layers of the leaf, or it can be long-steeped into a stronger tea that will not get astringent. It makes an incredible iced tea, and we're having a lot of fun getting creative with it.
