Country of Origin: China
Leaf Appearance: varied shades of green
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: gold
I didn’t realize until I had already started to write this review but the most recent review that I’ve published of Jalam Teas was a 2013 that was also from Bada Mountain. One of the things I enjoy most about their service is that you really get a sense of the terroir of Yunnan. I had an inkling of what to expect because of my past experiences. This tea packed just as much astringency as I remembered but it was subtly sweeter. A peachy note lingered in the aftertaste. This became more and more prevalent with each infusion. The leaves were not very tightly compressed, leaving them wonderfully large and mostly whole. I was able to spot lots of buds as well as bud sets. I must confess that I often only drink each cake once or twice because I have so much tea that I have to get through. For some reason I find myself returning to this one a fifth and sixth time. They usually get shared with friends but I think I might be selfish and keep this one for myself. I couldn’t resist snapping a picture of this gaiwan during my tea session. It was ordered off of AliExpress and the seller shipped me the wrong design. I was originally very disappointed. It’s grown on me over the last few months though.
Bada Mountain Raw Sheng Puerh purchased through paid subscription to Jalam Teas.
