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“This is the bingcha that’s been in my collection the longest and I’m frequently pulling it out, but little writing about it. There must be something enticing, the smokiness or the age, because...” Read full tasting note
This sheng (raw) Pu-erh cake was pressed from mao cha selected and blended by master tea blender Mr. Huang Chaun-Fan of Jing Mei Tang tea company. These cakes were commissioned to celebrate an invitation-only pu-erh tea tasting and gathering in Los Angeles, which we attended. The mao cha was comprised of leaf from the 2006 harvest in Bulang Nannuo and Ge Lan He areas. The style of this Pu-erh is robust and heavy with an exceptional aftertaste and a hint of underlying sweetness. Good to drink now or set a cake aside to age for a decade or two and you will be richly rewarded later !
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This is the bingcha that’s been in my collection the longest and I’m frequently pulling it out, but little writing about it. There must be something enticing, the smokiness or the age, because despite the fact that critically, I think this tea is weak, purposefully softened, and not that good, I keep drinking it. It’s got some really weird leaves in it, in my opinion. Completely brown, oddly twisted, light leaves.
