Ye Sheng Zi Ya (Wild Sheng Purple Puer)
A wild-arbor raw puer from the Jingmai mountains, made from the purple-flushing zi ya varietal and left loose instead of pressed, so it keeps slowly fermenting and mellowing in the bag. Anthocyanin gives it a darker, fuller cup than green-leaf sheng, floral and a little peppery, softening as it ages.
Tasting Notes
earthysweetfloral
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Origin
Jingmai, Lancang, Yunnan, China
Land
1,100m
Craft
Spring harvest. Wild-arbor picked, dried and rolled, left loose, aged with slow microbial fermentation (raw puer).
From the tea table
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