Now in its third iteration, this is a raw puerh tea blended to be strong and loud. A potent, somewhat aggressive astringency and bitterness upfront gives way to a lingering flavour and fragrance long after drinking; a classical Menghai-style raw puerh blend. We don't necessarily recommend this tea if you're just starting out, though once you've accustomed to raw puerh in general, it's always a good idea to have a punchy tea like this in your rotation. 

Patience when brewing will be well rewarded with a strong returning sweetness once several steeps have tamed the initial bite, and further ageing of this tea will yield an enjoyable whisky-like cake to drink for years to come. The material here we consider a reflection of what makes Yunnan puerh tea so unique and interesting.

Spring 2021 material from Xishuangbanna. 5 cakes per traditionally wrapped bamboo tong. 

Artwork by Sprinks. Pictures by Pingle Pictures.