A tea from a small tea garden in the Man Sa area above Yiwu. The tea garden is in the midst of forest at an altitude of around 1400 metres. It takes around an hour on foot to access the tea gardens after a 20 minute motorbike ride.
The tea has a pleasant floral fragrance. The broth feels quite smooth and gentle with a slight dryness on the tongue.
The flavour comes out after the 3rd steeping: quite thick, with the aroma in the broth, and a slight bitterness and astringence.
It has a good 'huigan' or sweet aftertaste which appears slowly and lasts for quite some time. The 'houyun' is good: floral, heavy, and lasts well.
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 occassion, which should not differ significantly, but which will change none-the-less over time.
$93.00
In stock
About Agrochemicals
I do not get all my teas routinely tested for agro-chemicals. I am extremely careful about which gardens I source from: tea gardens that are in a diverse, natural environment where there is no need for the use of agro-chemicals and which I am confident are all free of herbicide and pesticide traces.
In recent years anthraquinone in tea has become a talking point. I do not generally test tea for anthraquinone and, whilst I try my best to minimise the potential for it, I do not prioritise that over other factors. You can read more here.
