The wise tea master Lao Cha was on a pilgrimage. He heard there is a land far away, where the tea trees have remained untouched.
After his long journey, he reached the high mountains of Guo Gan, Myanmar. He couldn't get enough of the fresh alpine air, wishing he could breathe it forever.
After carefully harvesting the tea leaves, Lao Cha made the journey back home. A year later, during one scorching day, he found the carefully wrapped pu-erh cake. Just a sip made him feel refreshed and energized. He felt the mountain breeze and the aroma of the trees.
Guo Gan Ancient Tree Raw Pu-erh grows wildly in the luscious alpine forests of Myanmar, at more than 1000m above sea level. The high altitudes play a vital role in the mountain-filled aroma of the tea.
The Guo Gan Myanmar Autonomous Region is known for its pristine ecological environment, where tea has grown for hundreds of years. The wild tea trees are still untouched and in their original form. Tea trees form an ecosystem together with other native plants and insects in this pristine surrounding with no usage of pesticides or fertilizers.
Our raw Guogan pu-erh tea is still very young. However, unlike other sheng pu-erhs, it is undeniably smooth and mellow. One gong fu style session with this tea can easily last well over ten infusions. The tea cake hides large, plump tea buds and leaves with a noticeable white fuzz cover. Under the boiling water's caress, they ooze a clear, bright orange tea soup. Taking a sip, you will feel as if you were carried away to the high mountains of Myanmar, surrounded by the untouched nature, where the tea comes from. The fresh, invigorating aroma mixes floral notes with wonderful woodiness. The taste exudes pleasant bitterness with a long-lasting mountain flavor and a pronounced sweet aftertaste.
The Guogan Region is abundant in large-leaf ancient trees. That makes it a famous source for high-end Pu'er tea. Another major advantage of the region is its pristine surrounding. Here, tea trees have grown for centuries without any human intervention, including the usage of pesticides or fertilizers. Many people say that they felt nature's spirit when drinking GuoGan tea.
Guo Gan is mostly mountainous and hilly. It lies on the end of the famous Bangma Daxue Mountain, which crosses the border with China and enters Myanmar. On its other end, in China lies the world-famous Bingdao village. That is one of the places where some of the most expensive pu-erh in China come from. Since Guogan and Bingdao lie on both ends of the mountains, they have identical rich soil and ecological environment, and their ancient teas share the same rich and intoxicating fragrance.
While this pu-erh cake can be easily enjoyed as is, we also recommend aging it. In fact, this sheng pu-erh is perfect for aging! A few years of aging will surely add complexity and an even smoother, softer taste.
• Tea Tree: Yunnan large-leaf
212℉ / 100℃
1g per 50ml 3-4min
1g per 20ml 5sec + 5sec for each subsequent infusion
This one was a great experience. On first impression for me, the bitter qualities stood out a little too strong. I started to take real care not to break as many leaves when separating the cake and really saw a difference. Then I experimented a bit with bringing down the temperature. I think I prefer 90-95 degrees, but sometimes I get a real great brew with higher temp and a shorter infusion. The depth of the tea and the sweet and refreshing qualities that can come out when you get a great brew are amazing. A great tea for refining your skill.
This is one of those teas where you will get what you were expecting (probably). I did. Refreshing. Ever so slightly sweet. Lasted me 13 strong infusions after which I stopped brewing. Good example of quality pu-erh outside of Yunnan.
The first thing I noticed about the tea is, unlike other pu erh, it has a very refreshing aroma. Like fresh forest after the rain, very crisp. This same refreshing qualities are noticed in the brew itself.
Brewing gong fu: at first pungent, strong, slightly tannic. Next comes a nice spreading sweetness. A taste like candied orange peels.
With a cake I would definetly put it away for aging and watch it transform