In 2016 and 2017 I made tea from a handful of larger, selected trees from within the Ban Po tea gardens. I pressed those teas in 100g 'single tea tree' cakes (see 2016 here and  2017 here). In 2018 we picked the same trees separately again, but I decided to blend the tea together. It was pressed in 200g cakes.

The tea is, of course, similar in style to the other Ban Po teas. Initial aromas range from floral-fruity-honey to more resinous woody, mushroomy with hints of petrichor. The tea has a bullish ru kou with a distinct bitterness that lingers before giving way to sweeter elements. The tang gan is initially oily and a little choppy becoming smoother after a few steeps. The tea has good sheng jin, decent hui gan. The hou du is less expansive than the teas made from all the trees in the tea garden - more compressed. It has some nice hou yun with some leathery retro-olfactory notes and a light cooling sensation.

Unless stated otherwise, all my Puer teas are hand picked, fired and rolled, or occasionally machine rolled. They are 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.