Country of Origin: China
Leaf Appearance: mottled green and brown
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: bright gold
Ah puerh, how I’ve missed you! I’ve been so busy with my recent move and career changes that I haven’t been able to indulge much at all. Shipments from +JalamTeas are something that I always look forward to. They make me feel more connected not only to my love for tea but to the land and people that produced it. This cake was produced by Lahu people in the Bulang Mountain range. The accompanying postcard forewarned that it packed a punch and boy did it ever. The first infusion was fairly mellow but after that it opened up quite a bit. There was plenty of vegetal astringency along with an interesting fruit-like aftertaste. After a several rounds of infusions I was deliriously tea drunk (in a very good way). There was also a tiny hint of a floral quality. I found it very interesting to read that orchids are known to be abundant in the area where this tea was produced. This is a tea that I could drink all day. In fact, I think I will…
He Kai Unfermented Puerh sample provided by Jalam Teas.