2025 Autumn Old Arbor

Type of tea: Raw Puer

Brewing method: 6oz in gaiwan, boiling water

It's interesting getting these tea cakes that are harvested from the same area but at different times, and try to feel out the differences in taste like a proper pretentious tea-head. I think I prefer the spring old arbor teas because they have a sort of fruity/honey sweetness that is less present here. But it's a bit more complex and woody? Spicy? so it's a nice alternative experience.