Maxime Rioux Send Message

It took me a month to record notes on this tea, after sharing a gong fu session at the Camellia Sinensis tea house, but I couldn’t let this one pass without a word about it.

A tea recommended to celebrate my yearly passage back at home. And what an experience it was!

Amongst the first shou pu er to be made, the process was not yet fully standardized, offering a different palette of taste. I remember, we were not in the typical shou puer flavours. Instead, the tea offered the fruitiness of dried plums, mixed with the fermented umami of soy sauce.

Good times, in good company, for many many steeps.