Category: Chá Pu-erh
Árvores com 40 anos situadas na borda norte de Nan Nuo Shan, no condado de Menghai, produzem as folhas de chá usadas para criar este vivo bolo de pu-erh. Quando preparado, este bolo oferece notas frutadas de toranja e pimenta serrano, juntamente com subtons amadeirados e terrosos, tornando-o um prazer de saborear ao longo das estações.
Brewed a gongfu session this morning and the liquor is surprisingly clean for a raw cake this young—no harsh bitterness at all. The grapefruit zest lingers nicely on the finish, and the leaves held up for eight steeps without fading.
This cake’s from old trees on the northern edge of Nan Nuo Shan, and you can taste it—the brew’s got this bright, lively grapefruit thing that keeps shifting with each steep. Even the dry leaves smell like a walk through a forest right after rain.
The grapefruit note really comes through on the second steep, and the leaves are still going strong after six infusions. It's bright and a little bit wild, which makes sense for trees that old. I've already got my second cake in the cart.
