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Spring has been late to start this year. This morning the temperature clocked in at a measly 8°C, but at least the trees are in full bloom and tiny baby leaves have started popping out. The perfect scenery for a day off work with a good long tea session if you ask me.

Since this tea has been sitting around since the turn of the millennium I gave it a decent wash. Happily, a concentrated honeyed raisin and fig aroma filled the air around me without even having to get my nose close to the teapot!

The first pot produced a lovely deep orange and caramel colour liquor, although it wasn’t as pungent as the wet leaves. The taste gave me a really good idea of the flavours to come in additional brews though. The fig and raisin becomes accompanied by a slight medicinal or herbal flavour (perhaps like ginseng extract), a very subtle smokey grass note, and a lovely pop of black peppercorn or nasturtium flower/spice on the sides of the tongue. It’s also just incredibly smooth. No astringency, thick mouth-feel, and a powerful wash of Qi over the whole body. By the end of the third pot I was definitely giddy and tea drunk.

Overall this has shot to the top of my list of favourite pu-erhs. Absolutely phenomenal, I could drink this all day every day. If you have never tried this tea do yourself a favour and at the very least grab a sample. It’s a brilliant example of how rich an aged sheng can be. You can really taste the love and passion that went into this.