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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.
Much like the changing of the seasons, this tea exemplifies the autumnal change of air. Harvested in the fall in Mangjing Village, this tea is a collaboration with Theasophie. Cooler season teas grow slower in the shorter days, giving them time to absorb more nutrients from the soil. This tea offers aromatic notes of fallen leaves and burnt sugar. Steeping to a soft yellow, the flavor is robust and brings an astringency that coats the mouth with a lingering hint of dried apricot.
Sheng puerh has an invigorating and cooling effect on the body. It brings our energy into our minds, sparking creativity and energizing us. When drinking this tea, notice the sensations it leaves you with. Can you feel the coolness of your breath in your throat as you breathe? Much like a refreshing breeze, this tea offers a crisp, pleasant sensation. It draws awareness to the point where the air that moves around us becomes the air within us.
Cakes can be purchased solo, in a bamboo tong of 5, or as a set in our Elemental Tea Series. *wrapper art by Ali*
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
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.