1 Tasting Note


Finished the last of this cake from 2012, the Year of the Dragon, about a month ago.

It’s one of the most powerful teas I’ve tasted – with an extreme bitterness, oaky tannins and tobacco tones.

On a general level, I’ve come to the conclusion that I prefer younger more mineral, fruity expressions of the Pu Erh terroir – with less tannins and more sweetness.

If one is fond of secondary & tertiary aramos I assume this is a wonderful tea.

Flavors: Almond, Bark, Bitter, Cedar, Decayed Wood, Hay, Leather, Licorice, Oak, Plum, Resin, Salty, Tannic, Tobacco, Umami, Vanilla, Wet wood, Whiskey

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Proud father of two daugthers, works for large international NGO, based in Copenhagen, Denmark. Food blogger from 2007 to 2017. Fond of Pu-Erh tea in general – Jingmai productions in particular, but also Lincang productions from Hojo Tea. I prefer younger raw teas – around 1 go 5 years of age. Pu-Erh shu is not to my liking.


Copenhagen, Denmark



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