This is a 2013 Spring harvested tea from Ku Zhu mountain area of Jinggu county (Simao). The tea received a heavy smoke aroma during the kill green process as wood was used to heat the wok and the space was not well ventilated. After several years of storage as loose leaf mao cha the tea has aged and the smokiness has faded to a pleasant level. If you like a smoky pu-erh tea, then this one might be for you! The brewed tea soup is orange-red, the aroma is that of smoke, mushroom soup, and fruit. There is a sweetness to the tea that is not at all at odds with the smoky character and reminds one a bit of meat or grilled zuchini. There is some astringency in the tea that can be moderated by avoiding long steeps in the first 5 or 6 steeps. Any interesting tea for those who want to experience something different or for those who like smoky pu-erhs! April 2013 Harvest (Hand-Rolled into Dragon Balls on May 2021). Ku Zhu Mountain area of Jinggu Roughly 7 Grams per ball There is a 250 Gram Mushroom Tuo here pressed from the same material
