A complex savory-sweet big leaf sheng with notes of orange citrus and multigrain bread. . . .

This incredible find exemplifies the bold, wild forest character of sheng pu’er pressed from large leaves. Even the smell of the tea dry is rich, sweet and commanding. The aroma of the wet leaf is the raw thick smell of fresh cut wood wet from the rain- saturated but clean. As you breathe in the aroma there is a honey-sweetness that is so strong you can actually taste it in the back of the throat.

The first steepings are a textural experience, with notes of crisp apple, and a light but persistant numbing sensation on the top of the tongue that you would normally get from clove or anise. As the flavor builds, it is reminiscent of the savory sweet balance you find in fresh baked multigrain bread.

The later steepings become intensely citrusy like juicy satsuma oranges in their peak season. The orange blends with a taste of crushed allspice and leaves a long lingering sweetness in the mouth. Aged since 2006, this cake already balances its wild intensity of flavor with a mature depth and sweetness.

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