but also a sense of minerality on the tongue that reminds one of the rocky cliffs these teas are cultivated on

not quite: some mischievous kinks remain in the crook of the spout

Ya Shi Xiang

it has since acquired many well-known Pu'er brands and

lu da shu 2006 oolong_dancong but also a sense ofFor lovers of strong yet beginner friendly aged Sheng. This Sheng Puer is a blend of 60% Laobanzhang, 25% Bada, and 15% Mengsong material, masterfully composed by none other than Pak Shui Ching, the Godfather of Puer, in 2006. After two decades of storage in Hong Kong, it stands as a prime example of his blending philosophy: using the strengths of each ingredient to create a tea whose balance and depth would be difficultif not impossibleto achieve