When I first got this tea a few years ago it had a strange mix of being a bit mellow like a ripe puerh but with a harsh edge like young green puerh which was too much for me to be able to handle. Now around 6 years later those harsh edges have left and the resulting tea resemble the samples of aged dry storage puerh but in a lot less time. So it looks like the “half cooked puerh” theory worked out as the tea was able to age much faster than green puerh. Worthwhile to pick up a cake of if you get the chance but if you prefer wet storage puerh like I do chances are you will not be drinking too much of it over the long term either.

Boiling 0 min, 15 sec 3 tsp 3 OZ / 100 ML

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A Christian mystic who loves ripe puerh and darker oolongs.





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