but also a sense of minerality on the tongue that reminds one of the rocky cliffs these teas are cultivated on

After four months of intense sourcing in China and Hong Kong

how would you rank them in terms of quality

Ya Shi Xiang

not quite: some mischievous kinks remain in the crook of the spout

lu da shu 2006 oolong_dancong but also a sense ofFor lovers of strong yet beginner friendly aged Sheng. This Sheng Puer is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the Godfather of Puer, in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficultif not impossibleto achieve