The awkward stage of Pu-erh

[llouie]

I recently read an article in the Art of Tea magazine, in which the writer wrote that he likes either the very young raw Pu-erh or the very old Pu-erh. He finds the ones in between "awkward." I find this a very interesting point and I happen to agree with his assessment. I am partial to raw Pu-erh, particularly the newly made ones from the old

Comments

[futurebird]

I gotta agree. I think one such tea is Menghai 2005 Dayi Spring 501--