This is a blend of “ye sheng” purple raw pu-erh tea and ripe pu-erh from several regions!

This could be considered our second pressing of a “ye sheng” raw and a ripe tea. The first one is 2016 Yunnan Sourcing “Wild Purple Green Mark” Ripe Raw Pu-erh Tea Cake.

What happens when you skillfully blend Wild Purple “Ye Sheng” Raw Pu-erh tea from with wild arbor ripe pu-erh tea from several regions? You get something delicious, powerful and complex that is the best of both worlds. It has sweetness of a good ripe pu-erh, it has the umami and savory character of wild purple raw tea and the bitterness of both raw and ripe. The tea is thick and lubricating in the mouth and there is a slight lingering bitterness that transforms into a pleasant mouth-watering sweetness long after the tea has been enjoyed. Cha Qi is powerful but not overwhelming.

The aging prospects for this tea are really exciting. We have many examples of past raw and ripe blends in the world of pu-erh and several have become famous (like the famous “Purple Heaven” bricks and cakes from the 80’s and 90’s). I created this tea because it’s delicious to drink now and encompasses the things I like about raw and ripe pu-erh. The blending is harmonious and there is no need to wait to drink this tea, as it’s enjoyable right now for those who are not faint of heart!

Wrapper Design by Yuri Kobylyansky
357 Grams per cake (7 cakes per bamboo leaf tong)

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