📆 Shu Pu’er, 2022 production year

📍 Blend of leaves from young and old trees of Pu’er county

🧺 Fermentation in small-volume baskets under the guidance of Master Chen with 40 years of experience

Hot leaf aroma: truffle pralines, Rot Front bar, hazelnut

Gaiwan lid: an intoxicating fragrance of tapioca in brown sugar, a.k.a. dirtea boba

Steamed leaf: chestnut-hazelnut, chewy creamy toffee, damp tree stump, carob

The tea is quite sensitive to extended steeping — if you pour off the infusion a bit earlier, it reveals a shimmering symphony of liqueur notes, oak barrel, oud, and a juicy armful of kindling. Brew it stronger, and gingerbread and cocoa-bean urbech come forward. The ultra-long aftertaste refuses to let you forget the emptied cup even half an hour later, leading the mind toward woody reflections 🪾

Magical music ♨️