For the moment this tea is taking the place of About Time and this tea in fact still is absolutely about time, after all it’s more than twenty years old! This tea was produced in the late 1990’s in Yunnan China. It is a fermented tea, what we call black tea, meaning that it has actually undergone microbial fermentation. This technique was developed in the late 1970’s as a way to sort of approximate the slow aging process of fresh puerh tea. The storage has been very clean meaning that the temperature and humidity in the environment in which the tea was stored was kept in check and didn’t impart any damp, or wet flavors over time. The tea is very smooth and textured, a touch earthy and savory with some nice woody and baked goods notes throughout. You can see some larger sticks and twigs as well as the occasional lighter colored leaf. This indicates the presence of some more mature leaves and possibly even some material from older aged trees. Listen quietly during a session and see if you can sense the ancient forest. The energy of this tea is cozy and warming making it a great choice to settle in with on an autumnal evening. For our friends in the north, we recommend buying a brick to help weather the dark winter. It’s calm, comforting and very easy on the stomach and it’s relaxing enough to drink in the evening. Overall it's a wonderful introduction to aged black teas and shou puerh and something we think everyone should try! Notes The peace and calm of rich sweet loamy earth. The ground we treaded before we ruined it. Terroir Time: Spring 1999 Place: Yunnan Cultivar/Variety: Garden Type: Plant Spacing: Altitude: Agrochemicals: None Seed Propagated: Yes Fertilizer: None Irrigation: None
