2018 Hai Lang Hao “Yi Wu Old Tree Thick Brick” Ripe Pu-erh Tea

Hai Lang has done it again. Hai Lang collected 200 kilograms of spring 2017 harvested mao cha from several Yi Wu villages andhad it painstakingly small-batch wet piled to perfection. After 43 days of wet piling in a Menghai area tea factory. this light fermentation ripe pu-erh tea was stored for many months before being pressed (in 2018) into these 1000 gram bricks. This is entirely old tree material from Lou Shui Dong. Man Zhuan. Gao Shan Zhai. Yi Bi. Yi Bang. and a few more. Some of the teas are from pure assamica varietals and others are from mixed leaf varietals (naturally occurring hybrids of assamica). The result Hai Lang is a pu-erh dealer and producer who has been around for 20 years. He’s unapologetically direct and cares more about quality and one-upsmaship than he does about anything else. This is a good quality in a pu-erh producer. and it’s that very quality that allowed him to undertake the expense and the risk to wet pile such a tea as Yi Shan Mo. 1000 grams (1 kilogram) per brick Pressed in 2018 Yi Wu Old Tree Thick Brick Yi Wu Old Tree Thick Brick Yi Wu Old Tree Thick Brick Yi Wu Old Tree Thick Brick This tea cake is composed entirely of Gong Ting (Tribute) grade ripe pu-erh tea (the smallest most potent leaf size). The tea was aged for 11 years in Guangdong dry storage condition and has developed a mature subtle taste and abundant cha qi. It’s got slight bitterness up front and then smooth minty sweetness with camphor aroma. The tea soup is super clear burgundy beauty. Langhe ÀɺÓ : Langhe is a factory of Menghai Ûº£ that was founded in 1995. Since then it has built a strong reputation. won awards. and has become one of Yunnan’s most renowned brands. Langhe ripe teas are the most sought after from this tea factory. Classic Langhe recipes include 9599. 9579. 9559. High Mountain Ripe. and Gong Ting Ripe. Langhe ripe teas are excellent for long-term aging because they employ traditional light fermentation “wo dui” technique. This light fermentation allows for gradual aging of the ripe teas and retain much of the character of a raw pu-erh tea.