LUCKY PIG SHENG PUERH TUO CHA
Sheng (raw) puerh tea pressed into mini cakes of texture-rich shades of brown, green, and silver tea leaves. Once compressed the “freshness” of the leaf is preserved. These cakes provide a steep that is robust, aromatic and lively. Steamed-green vegetal sweetness, clean metallic tones, a warm tobacco linger with a pleasant astringency.
JIA JI SHOU PUERH
The aroma is warm like a fresh-baked, leavened loaf. The taste is of mild mushrooms and fresh earth after a rain storm. The texture is thick but very clean. There is a surprising sweetness to the finish. The tea steeps to a dark rich espresso colour, almost with almost a ruby-purple tinge. The tea does not become astringent during long steep times - just stronger.
The first steep is rich with the gentle osmanthus floral nectar. The aroma of the osmanthus when brewing the tea is subtle but distinct and is a perfect complement to the natural aroma of a very lightly roasted Oolong. The taste is very much that of a typical Ti Kwan Yin - bright, lush, floral, fruity, and delicate but with a deeper sense of toasty floral nectar sweetness. Hints of pear and a light dust of cocoa play through the steep. This tea would pair beautifully with a fruit platter.
YUNNAN FANCY YELLOW
A very special and nuanced tea - the unique steps that go into creating it certainly show up in the end result of this exceptional tea.
In recent years there have been fears that yellow teas will become an extinct tea type. The knowledge that it takes to produce a true yellow tea is fading as holders of this knowledge retire, or are forced to make types of tea deemed more popular in the West.
This yellow has a golden honeyed liquor and makes a sweetly fragrant cup. There is very little astringency when steeped below 90ºC. Notes of toasted pine nuts, cocoa and honeysuckle stand out, and each re-steep reveals new layers. This yellow tea is both delicate and full flavoured with a buttery linger and an attractive sweet aroma.