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When Lu Yu wrote his famous book about tea 1200 years ago, he mentioned that the best tea bushes had purple tea buds. This type of tea bush was recently discovered in Teng La, a small area within Jing Mai in southern Yunnan province. The soil and climate of this area is perfectly suited to the purple tea bushes, producing a rich, floral aroma unmatched by tea grown in other areas. The aroma and flavor linger in the mouth much longer than with other puer teas. The rich amino acids and antioxidants create a smooth, mild flavor that is easy to drink all day.
This puer is unusual compared to other puers. The buds are fresh, silver, and fuzzy. They yield a rich, sweet, and complex brew, like a bunch of fresh-picked flowers, due in part to the high concentration of amino acids. The color is a bright, light apricot color and the aroma will accompany you through the last cup. Puer tea drinkers of all types will find something to like about this cake.
The Bu Lang people live in the higher regions of the Jing Mai mountain range, and tea is extremely important to their physical and spiritual lives. We purchased this tea cake from the prince of the Bu Lang people, Su Guo Wei, and his signature can be seen on the wrapper of each cake. This tea was picked from 200-300 year old tea trees growing wild in the forest. The flavor is rich and robust, with the distinctive complexity of tea from ancient tea trees.
The leaves of White Moonlight have a distinct floral aroma and smoothness not usually found in green puer.
Purple leaf puer teas are produced from the leaves of a very unique tea bush cultivar in southwest Yunnan. Their purple color is indicative of an unusual richness in zinc and amino acids.
When you taste this tea, the features are quite apparent; the dense and robust taste; the bright yellow overtone of the liquor; the fragrance of stir-fried chestnut; the long lasting aftertaste. All these features are perfect for those who love robust, full-bodied flavors.
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