2017 Tao of Tea Da Xue Shan Arbor Tree Sheng Pu-erh Tea
Orgeat, Caramel, Walnut, Dark Honey
For more than 1,000 years, tea porters trekked a treacherous 1,400 mile trail that began in the city of Ya’an, located in Sichuan province. Divided into three different routes, none of which were easy to traverse, the goal was to reach the holy city of Lhasa in Tibet with as much tea as one could carry, hoping to trade it for Tibetan horses and other needed goods. In honor and remembrance of these tea porters—these brave men and women, many unable to complete this dangerous trek—we’ve commissioned two pu’erhs from Yunnan province.
This tea was sourced from Victoria's 2017 tea trips. It hails from Da Xue Shan, literally Big Snow Mountains in English, Mengku, one of the major pu’erh regions in Yunnan. The road to the village is very winding and some parts is on the cliffs of the mountain edge. You may taste the drizzled dark honey, with hints of nutmeg and almond. It is full-bodied, very smooth with more of a nuttier hui gan (回甘), a mouth-watering, savory sensation. It pairs well with savory food, idea for afternoon tea or a boost to energy and alertness.
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 5 individual cakes. To purchase a tong, simply purchase 5 cakes, and we will ship you a tong.
Origin: Mengku Area, Yunnan Province
Tea Varietal: Mengku Da Ye (large leaves)
210oF, 7g for 6 oz of spring/filtered water, 30s to 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 this tea. Please click here for Gongfu brewing instructions.