• September: Ba Ka Ngoi (Fermented)
  • September: Ba Ka Ngoi (Fermented)
  • September: Ba Ka Ngoi (Fermented)
  • September: Ba Ka Ngoi (Fermented)
  • September: Ba Ka Ngoi (Fermented)

 

 

 

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September: Ba Ka Ngoi (Fermented)

Club selection of September 2014 - Ba Ka Ngoi (pronounced ‘Bakanoy’) is a smooth powerful example of an oxidized ‘black’ Puerh that has many of the classic fermented qualities: less stimulant effect, soothing tones, and great finishing flavours. The village of Ba Ka Ngoi is found deep into the southwestern Pulang Mountain region of southern Yunnan province. Both the Wa and Pulang peoples who’ve long cultivated tea and treat tea with a kind of animistic idolatry harvest teas of the area. This is a great tea to drink now and can be consumed both hot, cold, or lukewarm. Our Ba Ka Ngoi is an summer 2013 harvest with strength in the mouth. Teas from the Ba Ka Ngoi area are usually known for long flavour notes and with light hints of copper. Discover Ba Ka Ngoi tea even further with Jeff.

Tasting Notes - Known for strength, Pulang Mountain teas are well-suited for palates craving slightly more powerful teas. This is due to both production methods, and the soil conditions. Our Ba Ka Ngoi is an excellent tea to age or to sip now as it has a great vegetal force that will lessen with time. Refreshing to the mouth and system, it is a tea that does well served at room temperature and it is well suited to consuming first thing in the morning before a meal to gently wake up the system and hydrate.

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