This one gets me High :) I’ll write about how it tastes and all when I come down.
This is the info from http://blog.yayateahouse.co.nz/2011/05/09/new-pu-erhs-this-may/
2001 DingXing beeng of aged sheng (raw) pu-erh. I’ve been enjoying this particular tea myself for quite some time now and decided to buy some stock to share it with you. If you want to know what all the talk about pu-erh is about, you need to drink aged tea. Aged raw pu-erh, ideally. Pile fermentation to produce ripe pu-erh was invented to artificially speed up the aging process of raw tea. While the flavour of ripe tea is similar to aged raw pu-erh, it is also quite different. In the old days, pu-erh was stored for at least 10-15 years before being drunk. In these initial years of aging, the tea’s fermentation changes much of its initial bitterness into sweetness. The strength of the tea’s chi increases and the flavours get more complex.
The problem with drinking aged pu-erh, though, is that it gets expensive. The price for the tea often doubles with every few years of additional age, making teas of 10+ years quite dear. I managed to get a good price from my supplier for these cakes and can offer them to you.
Company description not available.
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