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Club selection of February 2016 - This cooked or fermented Puerh is a smooth and warming tea for the winter. From near the town of Manyue within the famed Bada Mountain region, teas from this area have become a kind of crucible for sourcing JalamTeas’ offerings. Classic in either the green ‘raw’ version or this present offering, Bada teas have a consistency and strength to them that provide an ideal example of what makes Puerh special: strength, slight astringency, with sweet after-notes. Discover this Bada Mountain tea even further with Jeff.
Tasting Notes - This is an ideal tea for either hot or cold serving but suggested for winter climes as a great ‘warmer’ tea without huge amounts of stimulants. Utterly smooth, the compressed cakes’ leaves will open up quickly after the second and third infusions and continue to give great sips with soft power. We have long espoused the virtues of the region with its ideal humidity and tremendous tea history and this tea simply confirms this. We suggest trying milder infusions (less infusion times and/or lesser leaf amounts) and keeping in mind that the colour isn’t necessarily reflective of the strength of the brew. A great strong brew infusion is ideal for an afternoon kick.
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