We investigate this mystery puerh, explore its essence, and come to a conclusion on its origin.
We spend a long afternoon with Chang Tai sampling identical cakes of puerhÂ
(2006 ChangTai Nannuo Shan Cha Hu Chen Sheng Puerh) one aged in hot, humid Menghai, and the other aged in cool, dry Kunming. The difference is striking.
Learn to brew puerh tea with the Clever Coffee Dripper.
