This is a small 200g bing, plus 20g bags of chunks and debris from a broken up bing of shou pu’er tea, it’s a blend of about 70% leaves grown on Bulang Shan harvested in 2011, that was medium fermented and 30% leaves grown on Pa Sha Shan harvested in 2017 more darkly fermented. The bing is made under the Shi Lun brand. Chun means spring as it is a spring harvested tea.

This is a drier cake that takes a little more leverage than usual to break apart resulting in more fine particles if you’re not gentle. It brews very quickly and after a medium strength first infusion it started to get dark black-red after just a few seconds, because of this I recommend brewing lower leaf to water ratio if you want a sweeter brew. This pu’er has no fishy smell or humid funk and tastes more akin to something between liu bao and fuzhuan cha, more of general heicha experience, but with the distinctive taste that comes from pu’er leaves.

I recommend giving this tea a rinse and pouring through a fine mesh if you don’t like any particles in your tea.