We recently re-tasted several batches of loose leaf shou Pu-erh from the premium Yunnan tea growing areas, in various leaf grades, and from several production years.
We spent an excellent morning blending these teas together in varying proportions (and getting drunk on tea) until we found the combination that had the most delicious synergy and complexity of flavor. This blending has inspired our fifth batch of Tea Trekker’s Old Aroma, Old Taste Shou Pu-erh. (Aug 11, 2020)
Many of you know that a good Pu-erh beeng is almost always a blend of leaf material from various tea harvesting areas, so our loose-leaf blend follows that convention, without the compression into a cake….and with the benefit that we can use aged teas from different years since it doesn’t need to be freshly moist for compression . Offering the convenience of not being compressed, it is simple to measure and ‘ready-to-drink’.
Our blend consists of small leaf material in Grade 1 & Grade 3, sourced from the Menghai and Lincang tea harvesting areas. Some of the leaf has been aged 9 years and some 14 years, showing clean taste, flavorful maturity and complexity, with a long finish…
The properties of our blend: harvesting location, grade and age, and careful, light fermentation all contribute to a rich, mature-tasting tea without the over-wrought wo dui fermented character that many shou Pu-erhs are burdened with.
Instead, what our blend does have is an earthy, clean, peat-like aroma and a non-astringent, sweet, rich, creamy aftertaste. Overall, our Old Aroma, Old Taste Pu-erh has a contrasting balance of sweetness and a slight woodsy taste.
When we blend Tea Trekker’s Old Aroma, Old Taste Shou Pu-erh, our entire building takes on a fresh, earthy aroma. It is reminiscent of the woods in the spring – there is nothing heavy in the air, nor is it over-powering. However, the aroma is so intriguing that we often need to take a break and have a cup of tea!
The finish is long and sweet, with a complexity rare for a non-pressed shou Pu-erh. We hope you enjoy drinking it as much as we did creating it.
Shou Pu-erh is also known as ‘cooked’ or ‘ripe’ Pu-erh, a reference to the wo dui fermentation process that the leaf undergoes in the tea factory.
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