2020 Yunnan Sourcing "Hui Run" Ripe Pu-erh Tea Cake

From vendor:

pu-erh cake made entirely from Spring 2019 Bu Lang mountain material. First flush material was collected from several Bu Lang villages and fermented for 46 days. After fermentation was completed, the tea was dried and graded. We blended the various grades to create a balance recipe comprising of tippy golden buds and heavier grade Te Ji, 1,3, and 5 leaves.

Brewing:

6.25 g in 125 mL porcelain. Boiling water

Rinse/rinse/ 15 s / 20 s / 20 s / 25 s / 25 s / 30s / 35 s / 40 s / 1 min / 2 min / 6 min

Dry leaf: a little wet pile funkiness

Wet leaf: chinese medicine shop aroma and wet pile funk

Strong chocolate and earthy (wet leaf, rich soil) flavors. Green tea vegetal notes in the middle. Some dried fruit sweetness. Wet pile fishy present. Exotic sweet and dry finish. May need some time to settle down.

Comments

Longfengxia High Mountain Spring Oolong Tea, Day 5, Lot 948, 2020 taiwan tea craft

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