Year of the Bull Ripe
 
The success of our 2016 Yiwu Gushu cake meant it was quickly picked up by buyers across China and the rest of the world when it was released on this website.  It wasn't long after that release when we had to plan to make another batch of ripe. 
This ripe is made from pure Yiwu material from 2016-2019. The fermentation batch was finished in late 2020 and the cakes were pressed in 2021.  Using the same fermentation master and same style of roughly 70% fermentation, these cakes still have plenty of aging potential.  
 
Having rested for a period before release, these cakes have already reached a very drinkable state.  The aromas have plenty of deep notes whilst regaining some of the sweetness of the raw Yiwu leaf.  The tea soup body has a creamy stickiness even beyond what is normally found in ripe productions.  The colour is clean and bright and the tea develops throughout the gongfu session.
 
With this tea, we recommend high leaf to water ratio.  With our own production ripes, we've found a pleasure in ripes that almost no other market ripes can provide