poetry to translate their feelings. The beauty of their words still resonates with us today. But one wonders: were these literati exaggerating when they described their tea experiences in such divine terms? As long as you haven't experienced a 'perfect' tea moment you can't really relate to these poems other than on a literary level.
One of the most hyped and mythical teas, nowadays, is raw old puerh. At auctions in China, collectors pay several times the price of gold for such leaves. While such price seems exaggerated from the standpoint of our my own finances, I had the privilege to drink such puerhs on a couple of occasions and it felt like paradise! The closest puerhs I found and put on my list are 2 puerhs around 40 years old. Their main drawback is that they are still quite pricy. With this 25 years old raw loose puerh, I'm glad that I can make a similar experience much more affordable!
In the 80s, puerh tea factories would usually start by sorting the leaves according to their size before blending different areas and sizes according to their own recipes. Here, we have leaves that are unsorted. This means that this loose puerh contains buds, big leaves, branches... This provides a healthy natural mix for the tea to age well.
This tea achieves excellence on the 2 characteristics that we strive at with an old puerh: the wooden old scents and the fresh, pure taste!
It's a tea that can be brewed to its last drop. These leaves have so much to teach about why old puerh is so sought after... but it has to be experienced...
This pavilion in the Lin Garden's Banyan Shade Pond is a wonderful spot to enjoy this puerh. The bench even lets you view the pond below your feet. It gives you a feeling of floating in the air, between water and mountain.
And higher I fly
joining the white dragons
on my cup of tea
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