One of the surprises from 2020. There were only a few kilos of this tea. It comes from a blend of several tall trees that grow naturally in a forest area of Jinuo Shan (You Le).

These cakes pressed in early 2021.

The wet leaves smell slightly vegetal-floral. Nothing particularly distinct. The 'bei xiang' is slight, with floral notes. The broth is a decent light-mid clear yellow.

The 'ruo kou' is smooth and slightly floral. The 'kou gan' is pleasant. Quite smooth and a little oily.

There's a slight astringency and a hint of bitterness mostly on the upper palate.

It's got some good density and very nice 'sheng jin', (keeping the mouth watering for some time after the tea has been swallowed), along with some sweetness.

There are also some retro-olfactory floral aromas and a pleasant, gentle cooling sensation in the mouth.

The tea trees are scattered across quite a wide area of land. The average altitude is about 1300 metres, so not extremely high. Picking the tea means moving over some considerable distance as the picker moves from one tree to the next. As a result the amount that is available and gets picked in a day is very small.

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.