Produced in a small tea factory in the Menghai area of Xishuangbanna, China, this lot is comprised of material from Bu Lang, Ba Da, and Nan Nuo.
After undergoing 46 days of wo dui, the unique rapid fermentation processing step that differentiates Ripe Puer from Raw Puer, it was aged in Menghai and then Kunming until it shipped to the States in the summer of 2017. This is a wonderfully approachable Ripe Puer for those new to this style of tea. It is ready to drink now but will continue to improve with further storage.
We taste cocoa, dried red fruit, and wood.