i havn’t drunk too much #raw#puerh apart from handfull sizes birds nests the china town used to stock….
i reckon my brewing methods were more than a little off…back on track i had a crack last night and today (only daytime photos)…
some to learn but both brewed up nicely…
first-2013 Changwapu Jingmai Gu Shu Huang Pian,
then below-2012 Changwapu Yiwu Zheng Shan Qiaomu Xiao Bing Cha…phew, more than a coupla mouthsfull there..
This tea uses spring material from two villages in Yiwu area,the first village is San He Lao Zhai （三合老寨）, higher altitude than Yiwu town tea gardens.
The second village is Zhang Jia Wan Xin Zhai （张家湾新寨
All the material has been picked before 8th April and comes from 30-60 years old plantations free of spray and other fertilizers!
This puerh has been completely handmade, stone pressed in the Yiwu town.
Floral and sweet, soft, full in mouth and with a pleasant aroma.
both #tea s were rinsed once, then very short steeps (5-30 sec) in water off the boil…the tea leaf out of water hand a smell that reminded me of the ‘marc’ or leftover grape material in white wine making in particular…fruity AND funky..part of the post ferment of the tea cake possibly..