This is a sheng (green) style of dark tea. It is still black tea, but instead of being steamed and fermented BEFORE being packaged, it is aged in a cave while raw and ferments slowly over time. This drastically changes the results. Different vintage years are sold, typically the older they are, the more expensive and desirable. This Pu-erh comes from one particular region in China (Yi-Wu) within the Yunnan peninsula (technically all tea with the Pu-erh name comes from Yunnan). It is pressed into a 100 gram cake. You slice off a piece of tea and steep it. This one is from 2017, so it is still fairly inexpensive! It will continue to become more and more interesting the longer you have it in your tea closet.
This tea has a lot of complexity and is easy to drink. The initial taste of flowers and vegetables, which turns into oak, followed by a dryness and spice and vanilla.
In Eastern culture they only brew it for a minute and will rebrew the same tea leaves 6 times or more. We have found in a gaiwan, we can enjoy up to four steeps of this tea, each becoming more mellow as you progress.
Tasting Notes: Medium body, woodsy smelling, sweet, tobacco, drying, oak, green beans, flowers, spices, apricot.