Bitter Class offerings include an array of flavors reflected in other classes but with greater bitter prominence. The greater Bulang terroir, which includes Lao Banzhang and Lao Man’e, is renouned for bitterness. The gold standard involves a bitter attack that transforms to sweet. Another terroir Jingmai, although characterized as orchid, often have a considerable bitter presence. The same can be said for the Daxueshan terroir in Lincang county. Bitterness and astringency often go together but are not the same. While bitter is a taste, astringency is a texture that is often drying. Both astringency and sour lend to mouth-watering effects. Traditionally processed puerh are typically astringent, as it serves as the basis upon which sweetness emerges. Bitterness doesn’t particularly fade with time. Typically, early spring and smaller leaves are more fragrant and thus more bitter than harvests “after the rains” designated after the Tomb Sweeping Holiday in the first week of April. Pickings after this time might be “spring” material but will not technically classify as “early spring.” The later the picking, the fruitier, less bitter, and more mellow the production will be with autumn tea being the least bitter of all. Finally, over brewing any puerh will yield bitter results, but at the cost of the true nature
‘13 Bitter Seas
Smooth waters voyaging into Bitter Seas. Quintessential Bulang rock sugar sweetness and purifying bitterness. From trailblazing Fuhai TF founded in early 80s. In Los Angeles since April ’22.
’08 Vanilla Palace
Toasted sugar and vanilla nose. Bitterness, gripping astringency transforming to mouth watering quickly. Cheeky. Sugary, evanescent huigan. Organic. Stored and in LA since Feb ’23.
’07 Oasis Odyssey
Plummy-berry nose transferring into broth and huigan. Aroma coats cup (guabei). Very good sweetness, density and stamina. Stored in Guangdong for 15 yrs under dry conditions and Los Angeles since Mar ’23.
’07 Schoolyard Bully
Upfront sugary sweetness with faint chrysanthemum on the backend. Silky mouthfeel reaching throat. Menghai early spring shengtai material from state-owned Liming factory. Stored in LA since 2017.
’06 BZ Peacock Coma
Toasted marshmallow, high viscosity, paralysing qi. Bitter crescendo dancing vanilla huigan. Banzhang old tree material (班章正寨老树). Old tree Banzhang village proper material, from the altitude of 1700 meters. Batch #601. Stored in Los Angeles since May ’21.
’06 Cherub’s Bile
Anise and strawberry nose flow with sweet vanilla broth, then the bilious tantrum begins. Slick mouth and throat coating to fruit-sour astringency. Banzhang material from Xinghai. Stored in Los Angeles since Feb ’23.
‘05 Zesty Berry Classic
Mountain berry, moderate sweetness, big-time astringency. Sweet berry nose. Bittersweetness with definite bitter flair when pushed. First batch, 501, Peacock Country. Originally stored in Kunming in Los Angeles since Jul ’22.
