2 Tasting Notes
On a cloudy summer eve here in Kansas City, we are sipping on this tea which is one of our newest additions in the shop. Six years ago, our owner Shang pressed tea bricks with white tea from the da bai/da hao cultivars of the tea plant (the traditional white tea cultivars), and they have been slowly aging and developing some nice earthy undertones with the smooth finish that you have come to expect from our teas.
The process for making this tea is very similar to a sheng or raw puerh except that we use the white tea varietals to process this tea. We are really enjoying it here in the shop, so give it a shot if you enjoy pu-erh and are looking for something different to try.
We have debated for awhile about whether or not we should post notes about our own tea, but we thought it might be fun to just occasionally share our thoughts on a particular tea that we carry (without rating the tea that is!).
So we thought we’d start off with our newest tea, our special reserve green tea. While our owner, Zehua Shang, was on his friends wu-long tea farm, they visited a wild growing section adjacent that hasn’t been used for commercial use in 10+ years. We decided to pick some of these wild tea leaves and process them as a green tea and the result was better than we could expect.
The taste is incredibly fresh with a delicious buttery and sweet grassy complexity. We sipped it throughout the evening tonight and brewed it about 5-6 times, enjoying the changing flavor and color of the tea. We love this tea and hope you will too!