Misty Peak Teas Autumn 2012 Puer Tea

Hey Porkrind. You are absolutely right. The most important factors in quality are 1- how the farmer/producer handled and produced the tea, 2- the quality of the raw tea leaves. The final step is up to us to prepare the tea in the best way possible :) This is where Gong Fu Cha comes in, the mastery of preparing tea--from the water to the temperature tot he vessels. Great point!

It is such a pleasure to get to share this tea with the MassDrop community. As many of you may know, Puer is generally picked two times a year: Spring and Autumn. This tea was picked in Autumn of 2012 and has changed tremendously over the past 24 months. The sweet bitterness has turned into a apricot-like boldness and the complexity of the tea is more noticeable now than ever. This is most certainly one of the finest cakes produced by this family and this is the last month we are going to offer it before setting it aside for storage. We are happy to answer any questions on the tea or further explain the beauty of this tea producing-family and their mastery of raw Puer Tea.

depends on what type of Pu-er though ... not al are created equal