Palate 2017 Fall Raw Puer Tea Tasting Set
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This tasting set comprises of 4 dragon balls made of single origin mountain teas from different (mostly) regions and serves to demonstrate a few of the common traits found in raw puer.
For more of your favourite tea from the set, 200g cakes are also sold individually.
Of course, the following characteristics far from create an exhaustive list. Are these teas the singular most typical examples of each trait? Of course not. They are hopefully noticeable relative to each other and relative to most other puers, but it would be a virtually impossible task to discover the most extreme of any characteristic.
The teas are:
Fragrant (Xiang) – This mixed picking (young and old tree) material exhibits the upfront and highly noticeable fragrance that good Jingmai tea is known for. In some cases, the notes of the fragrance are more definable, such as an “orchid fragrance” for Jingmai.
Soft (Rou) – This tea has a softer texture that rolls in the mouth. This trait is often common with older tree material, but also a lot of Yiwu region teas, such as this one.
Bitter (Ku) – While some Bulang region teas can exhibit an overwhelming and uncomfortable amount of bitterness, this mixed picking tea was intentionally chosen for its less extreme properties. While it is more bitter and arguably rougher than the others in this set, it is still drinkable and enjoyable without the need for years of storage.
Sweet (Tian) – A self-explanatory trait. A puer’s sweetness can be described in many ways, whether it’s the soup and immediate taste, a sugar vs honey sweetness, sweetness in the throat or a lasting huigan. Many regions have their own version of sweet, but we feel this mixed picking material from Guafengzhai area is particularly suitable.
How do these teas fit your idea of what they should be? Overlap is inevitable and tastes are subjective, but we encourage you to examine the noticeable differences and where these particular teas fall on your own scale of reference.
|Dimensions||11 × 11 × 1 cm|