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This interesting tea is grown in Hunan and processed in a similar way as sheng puerh. The leaves are plucked in the spring, withered, fired, and rolled. But what sets this tea apart is the roughly 2 months of repetitive low-heat smoking that the leaves undergo afterwards. The result is a bright, energizing tea with a tannic overtone, contrasting with the earthen wood smoke that is most prominent in the first few steeps.
Plucked in 2015, the leaves have aged beautifully in bamboo baskets which have allowed the flavors to interact seamlessly. This tea has a cult following in the shop!
This loose puerh from Mangjing village is made up of leaf from several family's efforts to...