I’m still new to preparing and brewing pu-erh, however this tea proved to be very nice right out of the gate. It is a loosely compressed “mini brick” with beautifully visible full leaves displaying abundant silver fuzz. Really nice even to look at. I used about 5g leaves in a 120ml pot in short gong fu bursts with boiling water. Resulting liquor is a pleasant orange hue that puts off only vaguely smokey whiffs amongst a slightly grassy and maybe even floral scent. The first few steepings have slightly heavy undertones and only a smidge of astringency, but the most wonderful lingering aftertaste – on the sides of the tongue a sweet fruitiness that melts into a mouthwatering craving for the next sip. I love that feeling. Going to continue brewing this one and see how it changes, but I wanted to post a note about what a nice tea it is – reasonably priced and sized for tasting, easy to break apart, and easy to brew. Definitely worth checking out!
2009 Douji "Red Yu Dou" Raw Pu-erh
A blend of first flush of spring tea from Menghai and Lancang areas. This is a blend of high quality teas with a nice balance for aging!
Yi Wu Zheng Shan tea company was originally a producer of premium Yi Wu mountain teas but has in recent years created single-estate and blended recipe cakes from Yi Wu, Youle, Bu Lang, Ban Zhang, Nan Nuo, Menghai, Lancang and Jingmai. All cakes are carefully stone-pressed to allow for optimum aging!
