2013 Misty Peak Yiwu Mountain Raw Pu'er

Tea type
Pu-erh Tea
Ingredients
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Caffeine
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Edit tea info Last updated by Dexter
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  • “Drowning myself 6-26-15 #4 Drank a good 13 steeps of this between my friend and I tonight :) Someone sent me a sample that says “Misty Peak 2013 Raw Pu’er” so I am just guessing that it is this...” Read full tasting note

From Mandala Tea

A 200 gram cake, or "beeng" of Autumn-picked sheng pu’er, picked in early November of 2013 and pressed in January 2014*. All hand processed, artisanal, chemical-free, stone-pressed, unblended, and from trees 200 years old or greater. Picking to processing to pressing is all done by the same family on their land in Yiwu.

This is delicious tea. The brewed liquor has a velvety feel with citrus notes and a deep sweetness reminicent of licorice root and fruit. The tea is fairly generous – making good cups well into late infusions. Teas from this growing area are excellent for drinking very soon after production because they are usually devoid of weedy and highly astringent qualities. This cake is no exception. Very smooth and ready now for your gaiwan or to stow away for aging.

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1 Tasting Note

1112 tasting notes

Drowning myself 6-26-15 #4

Drank a good 13 steeps of this between my friend and I tonight :)
Someone sent me a sample that says “Misty Peak 2013 Raw Pu’er” so I am just guessing that it is this since this is what came up.
Very very smooth for a sheng and considering it is a 2013… AWESOME!!!
This is the kind of raw pu’erh teas I am looking for so thank you to whoever sent me this wonderful leaf.

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