2016 Yunnan Sourcing "San Ke Shu" Old Arbor Raw Pu-erh Tea Cake

Three Trees - Three Cups

"I used 8 grams in a classic white 130ml gaiwan. It lasted longer than I could sit and drink it... My "three cups" used were an porcelain, silver, and an exquisite yellow "pearl" zhuni clay bowl. The initial wet leaf aroma is very inviting and complex - with rich mossy woody and even fruity qualities. Pretty exciting, I know. The first 5 or so rounds I did quick steeps with water around 205f. Although the first (after the rinse) was refreshing and light, each steep afterwards was a blast of nutty, woody, mossy, and grassy flavor. The mouth feel is huge and lasting...as I usually wait a min or so in between steeps. After 5 rounds I was sweating and feeling quite elated haha. The porcelain cup was the gateway into the tea in its unadulterated form. So it seems important as a reference point for the other two types of cup I am utilizing. The silver had a powerful effect on accentuating the high sweet and grassy notes of the tea. I am really beginning to appreciate more and more how lovely drinking out of silver can be. My favorite is still the zhuni bowl...it maintains the complexity of the high soaring notes but also reveals an unmistakable texture and layers of complexity that lurk in the tea soup. Rounds 6 through 10+ are an evolution of the same flavors above but lighter. The mouth feel develops consistently and lasts well into the rounds. The taste of the "three bowls" only reinforce the integrity of this tea's processing and terroir."

— Ken C. (5/5)