This tea comes from ancient tea trees on Yiwu Mountain, which is known as the queen of raw Puer tea. It was perfectly aged in a professional controlled climate storage area in neighboring Menghai for its entire 18 years. During that time, it changed from a feisty kiddo to an adventurous teenager and finally graduated into a refined adult. The signature raw Puer flavor,cha qi,is there but now taking a more subtle posture alongside lotus leaf, Jujube fruit, classic aged flavors plus a natural sweetness coaxed out over time. There is not even the tiniest hint of any off-flavors that can plague an older raw Puer stressed in a less than ideal aging environment.
For an immersion study in the flavor of Jujube fruit, infuse this tea 15 times then add the nearly spent leaves into 1 cup of water. Bring to a gentle boil and hold there for about 1 minute. Strain, drink and repeat. It tastes like tea made from Jujube fruit skin.
It has indeed been worth the 18 year wait.
To ensure the highest quality drinking experience and maximum nutritional value, we keep all of our white and Puer teas in proper temperature and humidity controlled professional storage.
Storage: Store unused portions away from sunlight in a moderately humid area between 70-80F/21-27C.
Brewing water: Earth2O brand mineral water produces the finest results. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well.
Brewing method: 3-5g tea leaves (~1.5 heaping Tablespoons), 60-80ml (~1/4-1/3 cup) water each time with quick infusions in a Chinese gaiwan or a small pot.
Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water end up more homogeneous, but still very good results.