Raw Puer Flight | 2025

Welcome to the highly anticipated 2025 Raw Puer Flight! As always, we believe that the best way to understand a tea or a type of tea is through comparison tastings. Thus, we have arranged a guided flight through the six new raw puer teas we are offering this year, in dragon orb form! This is the first year we have begun to truly dabble in the mysterious art of blending puer tea. The blending process follows traditional methods employed by the original puer tea cake factories in the 1900s and is a means to complement and enhance flavors of single-origin gardens. As a result, we are exceptionally excited to showcase the wide range of flavors and prices this year's hard work has to offer. In the flight (a seven gram dragon ball of the following teas): No Man's Land - Yiwu Gushu Raw Puer Blend Black Water Ridge - Yiwu Qiaomu Pure Origin Old Salt - Bitter and Mineral with Saline Backbone Illud Tempus - Juicy and Sweet Jingmai Material Kallisti - A blend of three main puer production regions Mountain Song - Thick and Syrupy tea from Bada Mountain + Mithril Coin - Silver Needle White from Bangdong, Lincang These teas have all been hand-rolled into 7-8 gram dragon orbs, and are of the same material as that used in the full 200 gram or 100 gram cakes. For a more detailed look at the flavor profiles of each of these teas, check out the individual product listings, but for a truly blind experience, we recommend getting the lot and sampling through to find your favorite taste! Tea is about exploration and personal preference after all, so have fun! Each flight will come with an extra Yunnan Silver Needle Coin (Mirthil) which sold out twice last year, and we just got re-pressed and released with the new teas of 2025. We recommend brewing this tea gongfu style in a gaiwan or Chinese teapot. We use 6 grams of tea in a 100ml brewing vessel with boiling water, steeping 5 second for the first few infusions and adding 5 seconds after ever subsequent infusion. Most of these puer teas can be re-infused over 15 times, when brewing in this gongfu style.