This tea is a raw puerh from Xishuangbanna, Yunnan. Per our typical spiel, the material comes from plants in good growing conditions, which means we're talking high biodiversity and a non-interventional agricultural approach (i.e. no pesticides and whatnot). This ain't no industrial plantation rubbish.

The maocha was harvested in the Spring of 2018 and aged loose for a year before being pressed, making this tea a lot stronger and easier to drink than many of our fresher teas.

Overall this raw pu-erh tea has quite a fruity, juicy character, with a good amount of sweetness, a nice aftertaste, and no overwhelming bitterness or astringency. A tea with plenty going on, and loosely compressed enough that it's easy to break apart with your hands.

The wrapper art was a special commission from Melbourne artist Joe Baker, aka Bakedlab.

2018 spring tea material produced in Yunnan, China.

200g per compressed cake, with 5 cakes per traditionally wrapped bamboo tong. 25g samples are cut or broken from the cakes and sealed into bags.