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This cake is a part of our Elemental Tea Series, a four-tea set of Puerhs that is meant to examine differences in Puerhs while also connecting us to the natural world through tea.
This tea was harvested in 2016 and pressed for us in 2020. It has relaxed into its pressed state and offers a full body drinking experience. The flavor is both deep and bright, as it is warms the throat while activating the roof of your mouth with an iron-rich tingle. The flavor gets richer with each steep and lingers long after each sip. Aromas of damp bark and rising dough give way to a smooth, deeply satisfying flavor. Each sip can be felt internally as it builds warmth.
Tea plants develops flavor through their connection to the air, water and the soil. Minerals are present in every soil structure and help to nurture tea plants and humans alike. When drinking this tea, notice the increasing depth in flavor that comes with each steep. As the water reaches deeper in to the leaf it brings us closer to the heart of the tea through the veins carrying precious minerals. This tea has in innate ability to center us while nourishing us with the plentiful minerals it has absorbed.
This loose puerh from Mangjing village is made up of leaf from several family's efforts to combine all of the old growth and feral tea growing in the mountains. The fog-covered hills are home to an incredible range of biodiversity, in which tea plants thrive in the mineral-rich soil that feeds the local ecosystem. This tea was plucked and pile-fermented in 2015, and has been evolving in the years it has been aging. The liquor is a rich umber with a strong peat-like aroma. Each sip allows you to explore the depth and variety of flavors present in the leaf, from chocolate, to earth, wood, and notes of spice. The leaves can be re-steeped all day long and their warmth and smoothness have the effect of cultivating an inner, grounded energy.
Plucked from wild trees growing high on Ai Lao Mountain, this loose leaf shou cha is perfect as an introduction to puerh or as a refreshing breather for the afficionado. It has been sorted to include only the tips and has an effect that is clarifying and uplifting.
The first steep yields a bright and vivid infusion, with each consecutive cup reaching deeper notes of the leaf. The mineral content of the soil is prevalent in the cup with bright, energizing notes of copper, and grounding undertones of cocoa and damp earth. The liquor has a silky mouthfeel and leaves a lasting coolness in the throat, unusual for a tea of this style.
