Black River Mountain (Hei He Shan)
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A well-made, ripe or dark-leaf, high-mountain Pu-erh, it was grown in the mountains near the Vietnam border along Yunnan Province. Using a traditional process - fermentation is done by a method of essentially composting the tea leaf in a loose pile. As the leaf heats up, it oxidizes and ferments developing its unique aroma.The leaf appearance is a rich, deep-brown color.A mix of broad thick leaves and stems, it has been processed to EU Standards for organic. Cups to a bright brown-red color, provides a clean, earthy taste. Tea was produced in 2009.
Tea Notes
Earthy tastes are developed by wetting the leaves, stacking them in a loose pile, creating heat, fermentation and, in time, great taste.
Cup is a rich rusty color, clean and robust.
Not high in caffeine.
Cup is a rich rusty color, clean and robust.
Not high in caffeine.