by Master Li Yang
"Ducklings" Shu Puer, 2020
Weight
Crafted by blending large-leaf material from Mengku and Menghai old, high-altitude arbor trees (1,800–2,000 meters above sea level) across the Pu'er, Xishuangbanna, and Lincang regions. Fermented using the proprietary "Tea Evolution" technique.
"Ducklings" is an old Hong Kong school-style Shu puer. In old Guangdong, it was believed that puer should have a touch of bitterness to be truly good. Historically, this characteristic is known as the "Hong Kong taste." "Ducklings" Shu puer captures the spirit of the old Hong Kong tradition; however, its bitterness is so delicate that it can easily go unnoticed without mindful attention. Rather, it is about huigan—the interplay of returning sweetness and bitterness characteristic of fine puer. This gradual layering and intertwining of sensations is the distinctive charm of the old style.
The aroma of the warmed leaves is vividly sweet, reminiscent of milk chocolate with raisins or cocoa. The taste is rich and multi-layered: notes of aged wood and dried fruit give rise to a potent huigan—a shift between bittersweet dark and sweet milk chocolate. It leaves a lingering hazelnut aftertaste and a gentle cooling sensation in the throat—what the Chinese call houyun ("throat rhyme").
Invigorates the body and leaves the mind crystal clear.
- Kind
- Shu puer
- Year
- 2020
- Producer
- Master Li Yang
- Origin
- China / Yunnan
- Locality
- Pu'er, Xishuangbanna, and Lincang Regions
- Tea type
- Craft
Description
Crafted by blending large-leaf material from Mengku and Menghai old, high-altitude arbor trees (1,800–2,000 meters above sea level) across the Pu'er, Xishuangbanna, and Lincang regions. Fermented using the proprietary "Tea Evolution" technique.
"Ducklings" is an old Hong Kong school-style Shu puer. In old Guangdong, it was believed that puer should have a touch of bitterness to be truly good. Historically, this characteristic is known as the "Hong Kong taste." "Ducklings" Shu puer captures the spirit of the old Hong Kong tradition; however, its bitterness is so delicate that it can easily go unnoticed without mindful attention. Rather, it is about huigan—the interplay of returning sweetness and bitterness characteristic of fine puer. This gradual layering and intertwining of sensations is the distinctive charm of the old style.
The aroma of the warmed leaves is vividly sweet, reminiscent of milk chocolate with raisins or cocoa. The taste is rich and multi-layered: notes of aged wood and dried fruit give rise to a potent huigan—a shift between bittersweet dark and sweet milk chocolate. It leaves a lingering hazelnut aftertaste and a gentle cooling sensation in the throat—what the Chinese call houyun ("throat rhyme").
Invigorates the body and leaves the mind crystal clear.