“I’ve been reading a book about tea recently, and I just went through a passage about sheng teas. Now I’m conventionally a shu person, but I was hit with a sheng craving that’s been lingering for a...” Read full tasting note
“Sipdown (139)! Thanks to whomever sent this to me! I’m so sorry, but I can’t remember who that was right now. I brewed this one up Gong Fu in a gaiwan on Saturday before all of the birthday...” Read full tasting note
This Raw Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea.
This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.
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