2008 Dragon Tea House (H.K.) Yiwu
This tea is produced by a small Hong Kong teahouse that has been in the business for more than a hundred years. The maker of this tea, Ms. Connie Ngai, spends around 6 weeks every spring in northern Yiwu to press one line of cakes per year from the same area, a high altitude old forest “yesheng” gushu on land which is now part of the state-protected “guoyoulin” forest. As a result, this tea is a single-origin but internally blended tea. Ms. Ngai has several decades of experience producing puerh tea, but also drinking and studying aged puerh, oolong and white tea.
We feel it is important to carry this tea, not only to demonstrate a different part of Yiwu than one usually finds from most Taiwanese makers, and not only because of the powerfully good base material, but also to show an excellent blending and processing style, aimed at showing this tea at its best for the long term.
The 2008 pressing of this tea stands out among the other years in that it feels distinctly more aged than the 2012 and even than the 2009 pressing, offering a more mellow, plummy profile in a lower price range than the 2006 pressing.
Single cake of approximately 357 grams.