Moxiang raw pu’er cake, 357 g [PT06]

A firm, round cake yields a luminous golden liquor. Floral and fruity notes accompany a brisk bitterness and return of sweetness. The opened leaves are full and spread out.

The shop’s source notes place the Yongde partnership garden in Lincang, within the Daxueshan reserve, and describe a planting area of over 660,000 m² with an average elevation above 1,820 m. The site has a marked day-to-night temperature difference, ample rain and frequent cloud.

Warm a gaiwan. Add 5 g of tea and use water at 95°C or hotter. Steep the first five infusions for 3–5 seconds, then 5–10 seconds per infusion. Use the first quick rinse to wake up the leaves and discard it. Keep later infusions under 15 seconds. Store at room temperature in a cool, dry, dark place, away from strong odours.