We are going to have a limited batch of Wild Ancient Pu-erh Bingcha from the early spring harvest, I made my commission. Tasted the raw materials last night and it is superb, drinkable now but encouraging the wait- age for at least 5 years. I tasted one aged in Yunnan for 5 years and it was deep. Deep, in a way that it is not readily accessible, but those with complex and nuanced palates, or fans of Pu-erh, will fall over for. Yunnan weather is similar to Bay Area, so 5 years aged was very encouraging. If you live in a humid part of the world, it would just mean that much deeper in 5 years.
It will be up on the pre-order section soon online. I am also hatching a plan to age more of these precious wild mountain stuff in Guangdong, where the humidity and heat will get it aging fast. The plan is to have everyone claim a spot. More news on the plan soon.
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