2012 Miles' Birthday Blend Spring Raw

Tea type
Pu-erh Tea
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Bitter, Floral, Nectar
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Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 127 ml

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From Tea Urchin

2012 Miles’ Birthday Blend Spring Raw 357g
This cake is a special Yiwu blend that we made to celebrate the birth of our son Miles, the dragon baby. When he was 5 months in the womb, he visited the mountains where this tea was made. The leaves are 80% Gua Feng Zhai, 20% secret :) Completely hand made, stone pressed & double wrapped, this cake is a gem.

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4 Tasting Notes

18 tasting notes

Why oh why does this have to be so good?! It has all the nectar notes of GFZ along with something slightly bitter. I’m still trying to place if it is a menghai or mengla type of bitter… I haven’t ever had LBZ straight, but know TU likes to blend with it, and there is a very light almost bulang bitterness… So I’d guess there is some of that in there. Maybe 10% with another 10% of another source, since it isn’t too prominent. The bitterness makes me think of manzhuan, but it doesn’t have the raw sugary after taste manzhuan or other yiwu sources seem to have to me.

The after taste lingers and lingers. This is fabulous ambrosia. I can see why it’s almost sold out.

Flavors: Bitter, Floral, Nectar

7 g 3 OZ / 88 ML

:D :D :D

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1108 tasting notes

I’ve been enjoying this sheng all afternoon. This is another one of my huge batch of TeaUrchin samples I got for my birthday :D

Lovely sweet and somewhat mellow. I’m digging the vibe and creamy mouthfeel. Flavor is bright and fresh with hints of floral.


Sounds yummy! Sheng sounds like it could be right in my flavor wheelhouse. I have one at home that I just need to try.

Charles Thomas Draper

This is an incredible tea.

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104 tasting notes

This is just a tasting note/book review. I just returned from vacation and while on vacation I read a copy of the English translation of “Pu-erh Tea” from the Appreciating Chinese Tea Series which is an excellent book by the way. The most important thing that I learned from this book was that I was steeping me tea incorrectly. So today I decided to put the techniques that I learned from the book into practice. Let me just say, I was BLOWN AWAY. Those techniques turned this excellent tea into an incredible tea, they really did!!!! I still want to know what that secret 20% is.

Boiling 0 min, 15 sec 5 g 5 OZ / 147 ML

Are you going to share these “special” techniques?


They really aren’t that special I guess. The big ones were using boiling water instead of 200 degree water and shortening my steeping times a bit. I am really amazed at how much those two changes alone have improved the depth of flavor on this tea.


OK thanks. Probably a good idea to vary time a bit more than I do and maybe even play with temp since I always default to boiling.


SWApilot, who’s the author of this book series?


It was written in Chinese by Wang Jidong and translated by Chen Zhufen and Liu Qingling. If you go to Amazon search “Appreciating Chinese Tea Series”. The trick is finding the English translation version unless you can read Chinese,


I’ll keep an eye out for that one. Here’s another great book on puerh: Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature) by Jinghong Zhang from Yunnan University. Bought it after seeing it mentioned several times in another tea chat room.


Thanks, I will look for it!!!!


Thanks to both of you, always on the lookout for good tea books. Now that I’m getting more and more into pu’erh, I can use all the help I can get!


This is why I love the website so much. You meet a bunch of great people who genuinely care about helping others grow their passion for tea!


What you said SWApilot…so much truth.

And thanks for the link Dignitea :-)


Agreed on the community aspect. That’s why I have stayed around here a while.

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