Tasting the tender leaves from the old trees, a new plan is hatched- I am going to commission a series of Bingcha made only from these trees. Mr. Qian, specialist in wild and ancient trees, produces at most a couple hundred Kgs per year, and he agreed to make tree specific, if not hill specific, leaves. So, how many of you would want some Pu-erh made from wild ancient trees, the ones that are almost thousands of years old? We’ll drink some and age some. In 10 years, these will be absolutely stunning, if aged correctly…..
Curating this effort means tasting the raw leaves all the way through the 20th infusion of each batch…..
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