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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.