This is a tea I got via a friend whose been getting tea from the same tea farmer for many years. It was one of the rare occasions that I've got over the last few years. The wet leaves give off a slightly woody-humus note. The gong dao bei also has a woody aroma with honey notes. The ru kou is quite bold but the tea is not very astringent. The tang gan is smooth. There's some distinct bitterness that transforms slowly to show some sweetness accompanied by some steady sheng jin. The broth feels quite dense/concentrated and has some decent hou du and the tea has some stamina. Overall a tea that's more savoury than sweet that is well balanced. It could certainly be kept for several more years, but at five years old, it's a very drinkable tea.

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.