From the same tea gardens as the earlier years of 'Da Miao'. There was again very little mao cha this year due to another extremely dry Spring. I have already sold most of it, so just have a couple of tongs left now.

As with many 2021 Spring teas, the fragrance is a little more hidden or 'yin' than previous years. These cakes were pressed in late 2021.

The tea has a similar profile to previous years and has the same slight smokiness with honey and floral aromas.

The 'ru kou' is smooth but has some punch, and it has that same hint of smokey tobacco.

The broth is sweet with a light bitterness that transforms nicely, balanced with some puckeriness. The flavour is a little more robust than 2018 'Da Miao' and produces a fairly distinct cooling sensation in the mouth some time after drinking.

The 'hou yun' is not bad and the 'hui gan' is decent. For now, the 'hou yun' is less pronounced than last year's tea.

The broth is a clear, bright mid-yellow. The spent leaves look nice enough: a nice even colour and size.

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

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