200 gram cake of a 2021 sheng pu-er produced from old tea trees in Lincang, Yunnan. The trees grow at around 2100 meters and are approximately 80 years old. The trees are allowed to grow tall and no chemical fertilizers or pesticides are applied. Each cake is produced from the leaves of a single tree.
The liquor has a very thick full body, and a long-lasting presence after drinking. This is a very young raw pu-er, and we feel that for 2021-2022 this tea is good for a three-steep session. We look forward to aging this tea and allowing the already wonderful flavors to bloom and develop.
Update 10/16/22: I'm just about to finish the cake I've been drinking daily all summer. I generally drink it grampa-style from about 8 AM until 2 or 3 in the afternoon - 5 to 7 steeps. The first couple of steeps are bittersweet (the bitterness came out especially toward the center of the cake) and then it eases into cherry, burnt sugar, and oak with later steeps. The mouth feel remains strong and thick throughout the session. I experience no jitters or uneasiness from drinking. The cake seems to like a little air - I wrap it loosely in its paper in a drawer. The leaves are packed fairly tightly but pry loose easily with a butterknife. I get one or two stems per session that float to the top on the first steep and are easily removed. Quite excited still to see how this ages! -Bob
Steeping Instructions
Tea is highly personal and these instructions are only a starting point. Play with the parameters to find the perfect flavor for you.❦
| Tea | 3 grams per 6-ounce (175 mL) cup |
| Water | 200°F (93°C) |
| Time | 0 minutes 30 seconds |