This beautiful tea is a rare old-growth shou cake from a garden near the peak of the Bulang Mountain region at around 1,800 meters above sea level. Such tea is rarely used to make shou puerh as it is more expensive raw material and almost always sold as sheng. This tea was commissioned by our friend on a trip to the region in 2005. He produced the tea for his own enjoyment. The fermentation is very special. It is conducted in relatively small batches of around 600 kilograms. Rather than being piled on the floor, it is fermented in large baskets that are raised up off the floor to allow for more even temperature control. It is excellent quality shou, and the age has mellowed everything out. The mature leaves make for a thinner liquor compared to most shou teas these days, but adding a bit more to the pot results in an equivalent consistency. What isn’t equivalent is the flavors, aromas and Qi, which are deeper in this tea than most shou cakes from the Newborn Era. This cake is rich, deep and powerful no matter how you brew it. [split] 2005 Shou Puerh
