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Ruby red infusion. A salty, sweet taste almost like strawberries. I was getting worried because when I unwrapped the cake the edges were beginning to fall apart.

I thought at first perhaps it was a poor cake that I had gotten (although I had tasted it in Kunming). The edges of the Bing pulled apart easily at my touch, not needing a pick of any kind, but the appearance of the leaves, inside and out, was beautiful and without any obvious discoloration. The aroma was what I’d expect from a well-aged Shou puer.

The flavor is excellent. Mellow and soft compared to younger or lower-quality cakes, with a developing richness that I can’t wait to try as it continues to mature.

Infused in a Jian Shui pot.

Preparation
205 °F / 96 °C 0 min, 30 sec

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Bio

A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.

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Burlington, VT

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