Forgot to write about this one!
Had a nice little tea tasting with a mutual friend of my future-MIL. She’s had tea before but has never really explored different types, loose tea, etc. So I was a little bit worried she wouldn’t like the taste. I was worried I wouldn’t like the taste because this is my first “loose” shou. There was no need though everybody liked it! I didn’t take notes or anything so I don’t remember exactly flavors that I picked up. I’ll have to try it again on my own so I can focus more on the taste. I was busy explaining tea things. :) It seems like this would be a good “everyday” type puer.
2011 Yunnan Sourcing "Yi Dian Hong" Ripe Pu-erh Tea Mini Cake
Our 2010 “Little Bit of Red” production is made entirely from Menghai area material fermented in 2009. It’s a variation on last year’s production, with an addition of 30% “gong ting” grade tea to make it more tippy and flavorful!
Fermentation level is medium, so this cake still has a little bite to it and more room for improvement with aging. The fermentation “dui wei” flavor is mostly dissipated and the taste will gradually improve over the years to come. The fermented material was stored in Menghai for 1 1/2 years before being pressed into these 100 gram mini cakes.
