Fruity Class presents with a range of fruit flavours from berry to melon to citrus to jackfruit. The type of fruit expression typically reflects age. For example, for traditionally processed raw puerh berry and plum notes manifest after at least a decade-and-a-half of moderate storage. Conversely, citrus expressions can be quite common in young puerhs. Jackfruit, melon along with bubble gum commonly appear at an incipient stage of fermentation, between five and twelve years. Seasonality factors in the presence and intensity of fruitiness. Whether a cake is at a stage of taking in humidity or releasing it explains seasonal variability. Warmth holds more moisture and puerhs tend to be active in sucking up as much moisture as possible before the release stage as temperatures cool. As a live entity, each puerh expresses differently along the continuum of time and cycles of seasons. How or where a production goes is anybody’s guess. Usually, a production is more expressive at its release stage, but determining this depends on previous storage conditions and just how humid and warm the warmers seasons are.
’19 Burmese Beauty
Deep tropical tones predominated by luxurious vanilla. High perfume top notes and light mid-tone accents of lychee and mango. Very sweet. Guogan (Kokang), Myanmar, commissioned by Shujian vendor and processed by Yongming TF. Entirely stored in LA since release in ’19.
’15 Novocain
Mandarin fruit nose, attack, and finish amidst sweet broth suffused with vanilla. Astringency: active salivator reaching throat. Mandarin zest and vanilla huigan. Banzhang huangpian. In Los Angeles since Feb ’21.
’12 Peach Cobbler
Syrupy peach expression. Sweetness wanes, citric sass waxes. A salivator, light astringency. Jingmai big-leaf variety. Boutique farm exclusive old tree or wild Jingmai. In Los Angeles since ’15.
’08 Tibetan Script Square
Sturdy, sweet, refreshing. Trademark Jingmai orchid and vanilla fragrance. Sweetness lasts for better than eight infusions. Refreshing qi and personality. Shengtai. Stored in Los Angeles since May ’23.
’07 LME Spring
Fruit punch comprised of oranges, peaches, white grapes, a bit of apple. Hint of vanilla top note, a thread of developing spice. Moderately sweet. Instantaneous huigan of sour-peachy cheekiness and vanilla. A salivator. Strong qi. Bulang, Banzhang, and Nannuo material from Laoman’e TF. In LA since Mar ’18.
’05 OG Gangsta
Very berry sweet-sweet nose in thick berry, raisin-y, vanilla, and medicinal camphor broth. Organic chopped leaf spring material ranging in grade from 3-6 in size. Los Angeles stored since May ’19.
’04 Orange Mark
This Orange Mark consists of a blend of early and mostly late spring high quality Bulang area material mechanically pressed and stored in conservatively dry and cool conditions till its arrival in Los Angeles in Summer 2021.
’98 Berry Meadow
Autumn meadow grasses, suffused berry. Grape jam huigan. Intoxicating. Manzhuan material, Guangdong heavy stored. In Los Angeles since Jan ’23.
