Enchanting Huo Shao Long Yuan Mark Raw Pu-erh Tea
A fire-roasted gem from a highly respected puerh producer, this tea hails from the Bulang Mountains in Meng Hai, Yunnan. The first production of this style came in 2008, and though widely acclaimed, it did not see a second production until 2017! We consider ourselves fortunate to be able to source this amazing tea, as it is not easy to procure.
There’s a subtle toastiness you will not find in other puerhs as it was lightly roasted over a open fire wrapped in a local leafy plant. , and with its prominent zhang (樟)—a woodsy, cooling sensation reminiscent of a pine-, camphor-, or cedar-like quality—every sip is like standing in a forest amongst towering evergreen trees.
In tasting Long Yuan Mark, a distinct aroma arises as the leaves are dampened with a splash of hot water: mint chocolate chip! Rather than sweet like the ice cream, this tastes more like a mint leaf paired with dark, bitter chocolate. On subsequent steeps, the zhang remains as the flavor transitions to an herbaceous, oregano note with hints of apple peel, cedar, and sage. This tea pairs perfectly with a hearty meal, and since puerh aids in digestion, it is an ideal choice for after meals.
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, please contact us directly.
Origin: Bulang Mountain, Meng Hai, Yunnan province, China
Harvest Time: March 2017
Bush Varietal: Yunnan Da Ye (large leaves)
Caffeine level: Medium
It has an aroma of wildflowers and pleasant slight smokiness, with hints of spiced apple and melon, a very smooth and sweet finish.
210oF, 4g for 8 oz of spring/filtered water, 0.5-1 minute, 10 steepings. We advise against the use of tap water as well as purified water.
It is recommended to use the Gongfu brewing method in order to get the most out of the tea. Please click here for Gongfu brewing instructions.