This is a sheng (green/raw) style of dark tea. It started as a black tea, and was then aged and fermented in a cave over time. Typically the older they are, the more expensive and desirable. This one is from 2016, so it has aged 4 years, but it will continue to become more and more interesting the longer you have it. Like all pu-erh teas, this one comes from the Yunnan Province. In particular, it's from near the small village of Qian Jia Zhai (lit. Thousand Home Mountain) around 1900m altitude in the Ai Lao Mountain range. It is pressed into a 100 gram cake. You slice off a piece of tea and steep it.
This tea has a lot of complexity and is easy to drink. The initial taste of flowers and vegetables turns into honey and tobacco. The tea steeps into a light rose-gold color, and the longer you steep the more pronounced the traditional puerh taste becomes.
In Eastern culture they only brew it for a minute and will rebrew the same tea leaves 6 times or more. We have found that steeping it in a gaiwan can get us up to four enjoyable steeps of this tea, each becoming more mellow as you progress.
Tasting Notes: Light body, long finish, sweet, green beans, flowers, honey, tobacco, slight hint of black licorice.