Each Unit is a 25g sample broken from a cake, with an attempt to keep large sections and leaves intact. 50g for 1/4 cake. 100g for 1/2 cakes. Set quantity to 8 for a full cake.
Gongfu brewing: 5g dry leaf to 100ml flash steeps to start, 195F. This tea requires some finesse, but has an impressive depth to its flavor.
The historical Yibang mountain of the Xishuangbanna Prefecture is coveted for its small-leaf varietal of the tea plant (Camellia Sinensis v. Sinensis). This Pu'erh is plucked from ancient trees, in an area left purposefully natural and wild, and stone pressed using traditional methods by a family with over 80 years experience. The leaf is very fragrant, with a young bittersweet quality to it that can be alleviated with flash steeps. This tea can be drunk now for a punch of astringency and enjoying the fresh, young flavors present, or aged (especially in cake form) for many years! This particular sheng sees some great potential for a fruity/camphor aged flavor.
We prefer to try these teas young for a few sessions, then if we can help ourselves having a taste to see how it evolves once or twice a year is a fun experiment.
This is a fantastic price for the effort and heritage that goes into this tea, normally being sold at high premiums. Specially pressed in 200g cakes for Tai Yang Teas.
