From an Yi Bang tea garden of 'Qiao Mu' trees. Qiao Mu literally means 'tree with a trunk', i.e. not bush tea. In this case the trees are probably in the range of 30 - 50 years old. They're growing chemical free in a decent environment, so the tea is really quite good.

The dry leaves have a very delicate minty/floral aroma. When wet, they have a vegetal fragrance. The cup fragrance is honey-floral.

The broth is quite light, but smooth and a little oily. The 'ru kou' has notes of grasses and minerals.

There's a very slight 'ku se' and the 'hui gan' is good. Like the 'hou yun' it lasts well enough.

The 'kou gan' is pretty smooth and doesn't become rough when steeping times are pushed.

Processing is to a good standard.

Unless stated otherwise, all my Puer teas are hand picked, fired and rolled. They are then Sun dried. Cakes are stone pressed.

Please be aware that because raw Puer tea is a 'post-fermented' tea it is continually in a process of change: as it ages, but also from season to season and even day to day, so the description here is a snapshot of the teas quality and character, which should not differ significantly, but which none-the-less can change.

Unless stated otherwise, all my Puer teas are hand picked, fired and rolled. They are then sun dried. Cakes are stone pressed.

Please be aware that because raw Puer tea is a 'post-fermented' tea it is continually in a process of change: as it ages, but also from season to season and even day to day, so the description here is a snapshot of the teas qualities and character on this particular occasion, which should not differ significantly, but which will change none-the-less over time.