Country of Origin: China
Leaf Appearance: varied shades of green, tightly compressed
Ingredients: raw puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: golden amber
Since I’ve started subscribing to Jalam Teas’s monthly service, I find myself really looking forward to each cake and the stories behind it. I found the postcard that came with this one particularly striking. This is the first “ancient” tea that they have offered. Although I’m always wary of that buzz word, I really liked their concise explanation that it is not the leaves which are ancient but the trees are over 100 years old. The taste was vegetal and woodsy with mellow citrus notes. Although it was not as astringent as some other Pulang puerh that I have had, it still had a pleasantly brisk bite to it. The mouth-feel was fairly thick and well rounded. I lost count but I must have done fifteen or so infusions. This is definitely a tea that you can drink throughout the day. Playing with the leaves is always fun. I found many whole leaves and buds in my gaiwan after steeping.
Pulang Old Tree purchased from Jalam Teas.
