Although I truly love Pu-erh tea, I will admit that I do not have much experience with green Pu-erh tea.  However, if this green Pu-erh is representative of it’s class, then I must be trying much more in the future!  This, like all Dao Teas I have tried, is not only one-of-a-kind, but also of remarkable flavor and quality.

The quality of this tea is apparent in the dried leaves, which made such an impression on me, because I’ve never seen dried tea leaves quite like these.  To begin with they are LONG tea leaves.  Even dried, although they are slightly curled, I would say these are 2-4″ (5-10 cm) in length, and so incredibly beautiful.  These tea leaves will have to be broken down a bit if you need them to fit in a tea infuser, however I prefer to just let the tea leaves naturally sink to the bottom of the glass, and sip from the cup without any straining.

Each tea from Dao Tea is handcrafted by a Master tea artisan, which is what makes this tea so beautiful and unique.  Not manufactured in a factory, but instead by an individual who has had years of experience in tea.  The tea was hand-blended in the village of Nannuo Mountain, in the Yunnan province of China by Tea Master Yang Si.  Here is a short biography of Master Yang Si:

Tea Master Yang Si

Yang Si is a farmer and master tea-maker from the Aini people (one of Yunnan’s 23 ethnic minorities). A true artist, Yang Si uses different tea making techniques according to weather conditions and the characteristics of each particular harvest.

Once the long tea leaves have been brewed, the tea is a very pale yellow color, and holds a most enticing earthy and refreshing aroma.  The flavor is very mellow, and is indeed a cross between pu-erh earthiness and the crisp grassy flavor of green tea.  This is a very smooth tea, and the tea leaves can be re-brewed between 3-5 times and still hold a delicious flavor!

Dao Tea describes this tea as:

The Experience

Mellow yet powerful, these leaves pack the scents of a misty morning in the old growth forests of southern Yunnan. The golden brew, as it swirls in your mouth, awakens the taste buds and leaves a sweet aftertaste. A tea to be sipped, not gulped, it is a pleasure with breakfast. You may also find it delightful in preparation for a session of yoga or tai chi.

Well Being

Tea master Yang Si’s ancient trees grow on steep mountain slopes, amid wild orchids, moss-covered trees and transparent springs. The Aini people attribute general health, energy enhancement and proper digestion to this wonderful tea.

Tips for a multi-sensorial tea experience

Place 3g of tea in a 200ml pot. Gently pour on water, which is between 85°C and 90°C. Cover, swirl lightly for 15 seconds and pour the brew into teacups. The purpose of this first brew is to “open” the tea leaves and warm the cups and should be discarded before pouring the second brew. Enjoy the aroma permeating in and around your teapot. Pour water again into the pot, cover and swirl for 30 seconds and serve in the previously warmed cups. Sip or slurp (Chinese recommend this to “mix air and water”); expect a pleasant, stimulating feeling on the tip of the tongue and a sweet aftertaste at the back.

This is easily one of the best Pu-erh teas I’ve tasted, with it’s smooth earthy flavor and light aroma.  Indeed it makes a wonderful tea for meditation, or at the end of the day, to reflect upon the day’s events.

This tea is best served hot, without any sweetener or milk.  Sweetener or milk would completely ruin the beauty and flavor of this tea.  This would make a truly fabulous tea to brew Gong Fu style, if you enjoy that, or a perfect tea for a simple Yixing clay teapot, if you don’t wish to follow the entire Gong Fu ceremony procedures.  I have the highest regard for this tea, and find it to be a wonderful tea no matter how you decide to serve it!