From the same small tea garden near old Zhang Jia Wan as the 2017 tea, but with the addition of some material from an adjacent tea garden that I have been watching for a few years, but only recently found out who the owner is. The gardens are minimally managed and are at an altitude of 1400 to 1500 metres.

When just made, the tea was not very remarkable, but now after pressing in December and some time to rest the tea is turning out to be something very respectable. The 'ru kou' is quite bold for an Yiwu tea. The broth is sweet, floral and smooth accompanied by some bitterness and a slight a stringency. The tea has a respectable amount of 'sheng jin' which transforms nicely into a good aftertaste with some decent 'hou yun' . A good tea for ageing, but also good tea to drink now.

All Puerist teas are hand picked, fired and rolled. They are then sun dried. Cakes are stone pressed.

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 raw Puer tea is in a continual process of change - over time, with the seasons, and the weather, as it oxidised and ferments - so descriptions of teas (and the accompanying photos) are a snapshot of a certain moment in time. I try to make sure descriptions are simple yet accurate and give a feel for how the tea was experienced at the time of tasting.