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Club selection of November 2017 - Youle technically sits above the Mekong River east of the capital of Jinghong in Xishuangbanna, southwestern Yunnan Province. Though perhaps not as well known as nearby Yiwu and Ge Deng mountains, the teas from this mountain region are excellent and it is the homeland of the Jinuo minority. Important with shou teas is to understand how they become ‘fermented’. The leaves once dried (in green raw form) are treated with bacteria and humidity in a process called ‘pile fermentation’. In this post-fermented form, the teas take on a smooth and often nutty flavor. Locals of southern Yunnan seldom consume Puerh in this fermented form, as it has become more of an export tradition becoming popular not only in the west but also in Taiwan, Hong Kong and Singapore. Smooth, less stimulant elements and lacking some of the vegetal astringency of its raw naturally raw cousins, this is a great tea option for a little less kick. Discover this Youle Mountain Shou tea even further with Jeff.
Tasting Notes - Shou teas generally have far less kick and the perception that a tea will age and become better because of that age, is a myth. Though this tea, like all Puerhs, can age it carries with it in its present youngish form, loads of appeal. Smooth and easy drinking, try easing off on either the infusion times of the amount of leaves used to find what pleases flavour-wise. We do recommend rinsing all Shou offerings, regardless of the source. Nice easy waves hit the palate with this tea and we hope it suits the coming of winter in the northern Hemisphere.