This release is a fusion of small-batch ripe Puer and the traditional craftsmanship of Fujian’s smokehouses. The raw material traveled to Tongmuguan village, where it was subjected to a three-day pine-smoking cycle. Utilizing an old-style Lapsang smokehouse, a veteran specialist maintained temperatures between 212°F and 248°F to anchor the smoke into the base tea.
Even before the smoking process, this specific Shou Puer blend possessed a natural camphor-leaning aroma. The introduction of the pine fire has pushed it into "campfire" territory.
Texture & Body: The soup remains soft and smooth, with a distinct "forest floor" character that provides a grounding backbone to the heavy smoke.
Flavors: Bold and intense, as you continue to steep it ebbs and flows with notes of old oak, dates, raisins, caramel and burnt sugar.
Producer: White2Tea
Vintage: Pressed in 2024
Weight: 200g per cake
Process: Traditional 3-day pine smoke in Tongmuguan
Base: Ripe (Shou) Puer blend
This release is a fusion of small-batch ripe Puer and the traditional craftsmanship of Fujian’s smokehouses. The raw material traveled to Tongmuguan village, where it was subjected to a three-day pine-smoking cycle. Utilizing an old-style Lapsang smokehouse, a veteran specialist maintained temperatures between 212°F and 248°F to anchor the smoke into the base tea.
Even before the smoking process, this specific Shou Puer blend possessed a natural camphor-leaning aroma. The introduction of the pine fire has pushed it into "campfire" territory.
Texture & Body: The soup remains soft and smooth, with a distinct "forest floor" character that provides a grounding backbone to the heavy smoke.
Flavors: Bold and intense, as you continue to steep it ebbs and flows with notes of old oak, dates, raisins, caramel and burnt sugar.
Producer: White2Tea
Vintage: Pressed in 2024
Weight: 200g per cake
Process: Traditional 3-day pine smoke in Tongmuguan
Base: Ripe (Shou) Puer blend
