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“This is from the November YS TOMC. I’ve been sipping this all evening, & it is a delicious rich tasting tea, with a thick quality to it that I absolutely love. It reminds me of Mandala’s...” Read full tasting note
This “Golden Pu-erh” is made by a special process of fermentation. The tea is fermented in bags instead of piled and the fermentation period is more than 70 days but at very low temperature and kept relatively dry, whereas normal Pu-erh is fermented for about 45 days. This particular “Golden Pu-erh” is composed entirely of buds. This slow fermented Pu-erh is sweet in taste with sugarcane tones and a thick tea soup with hints of glutinous rice taste. The tea liquor is copper-red like the tea leaf itself. A special tea with subtle but full and textured flavors and a mouth-feel not unlike a good raw pu-erh!
2006 Spring material from Bu Lang Mountain, 2007 fermentation batch.
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Yunnan SourcingThis is from the November YS TOMC. I’ve been sipping this all evening, & it is a delicious rich tasting tea, with a thick quality to it that I absolutely love. It reminds me of Mandala’s Special Dark, & I want to keep drinking it forever. It is sweet, & brings to mind a dense yeasty bread. It’s creamy like cocoa. It has a chocolate mouth, & a boldness as well. I don’t really know what else to say, except it’s awesome, LOL. I will have to buy some when my sample is gone…maybe sooner ;)
I had it recently and I luv it. Agree that it’s in the same family w/SD