This is a blend of aged raw pu-erh from various parts of Menghai county (including Bu Lang, Nan Nuo and some others). What's unique about this blend is that all the the teas used in it were stored as mao cha for several years before pressing AND all have a smoky character to them. This is the first time I've come across a tea that was intentionally pressed from smoky mao cha, and a blend no less! The reason I know it's intentional is because Li Wen Hua not only told me it's so, but because he also named this tea 烟韵 Yan Yun (Smoky Rhyme). Besides being smoky this tea is a very strong tea that shows it's Menghai character. There is Bu Lang bitterness, Nan Nuo florals and much more! A complex and interesting tea to be sure! Li Wen Hua is a long time Pu-erh veteran, he's produced pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total. 357 Grams per cake 2018 Pressing (from various past years mao cha) Watch our video where Scott cups this tea and talks about smokiness in pu-erh tea!
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
