|Photo: Instagram – teaformeplease|
Country of Origin: China
Leaf Appearance: dark and twisted with some covered in downy hairs
Ingredients: sheng puerh tea
Steep time: 30 seconds
Water Temperature: 200 degrees
Preparation Method: porcelain gaiwan
I’ve been exploring a lot of sheng puerh lately so I was really excited to dig into this one. +JalamTeas generously sent me a sample of the June shipment for their monthly subscription service. The cake must have been loosely packed because the leaves were large and mostly whole. There were downy hairs visible on the tips of some of the leaves. The taste was vegetal and sweet with a cooling aftertaste and refreshing astringency. I did four consecutive infusions before becoming tea logged but the leaves definitely had a lot more to give. I love the depth of information that Jalam Teas provides about each of their teas. This one was sourced from the Pulang people on the mountain of the same name in southern Yunnan. The leaves were harvested in February 2012 and allowed time to mellow out a bit. If you are a puerh lover, I highly suggest this monthly service.
You can find out more about this tea here.