Limited Edition 2018 Kunlu Shan "KXQM"

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Astringent, Bitter, Chocolate, Forest Floor, Fruity, Heavy, Menthol, Smooth, Strawberry
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 7 g 4 oz / 110 ml

Currently unavailable

We don't know when or if this item will be available.

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  • “captain’s backlog teadate 26-may-2020 dry leaf smells like strawberries and chocolate with an undertone of apricot warm leaf has a deep fruitiness like overripe strawberries mixed with syruped...” Read full tasting note
    80

From Crimson Lotus Tea

Visiting Kunlu Shan is a real treat for us each year. The prices for their old tree material are so high that they are beyond considering. Thankfully they have amazing trees of younger vintage. KXQM stands for “Kunlu Xiao Qiao Mu” and is small arbor tree material from trees under 100yo that grow in a garden near the top of Kunlu Shan. This is one of our favorite materials each year we try it. Let this one age a couple years and it is spectacular!

This tea has great mouthfeel! There is a vibrant color that matches the youthful vigor in this tea. The aromatics in this tea are sweet and fruity with hints of dry baking chocolate.

Prefecture: Simao / Pu’er
Elevation: 1600m
Wood Fired
Hand Rolled
Direct Sun Dried
Single Varietal
Small Arbor Tree Material
Stone Compressed
This is a limited edition offering. We only pressed 49 cakes. What we have is being sold only as cakes. We do not have samples of this tea available.

Brewing Instructions

Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.

About Crimson Lotus Tea View company

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1 Tasting Note

80
1289 tasting notes

captain’s backlog teadate 26-may-2020

dry leaf smells like strawberries and chocolate with an undertone of apricot
warm leaf has a deep fruitiness like overripe strawberries mixed with syruped apricots
rinse is the same with the addition of forest floor

the tea is difficult to describe beyond being smooth, mellow and bitter. alkaline with a light sweetness and a light fruity finish.

third infusion: MEL-LOW. light menthol in chest

fourth infusion: properly zoned out

Smooth and settled but obviously not in an aged way, maybe a bit muted, deceptively heavy, savory and alkaline. Moderate young bitterness and mild green astringency are there, increasing with each steep after maybe the fifth. Didn’t brew this one out due to the combination of total relaxation and growing astringency.
- - - - —

I’ll be coming back to this cake very soon.

Flavors: Apricot, Astringent, Bitter, Chocolate, Forest Floor, Fruity, Heavy, Menthol, Smooth, Strawberry

Preparation
Boiling 7 g 4 OZ / 110 ML

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