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Luo Shui Dong 2011 Autumn

Luo Shui Dong (落水洞 falling water cave) is a famous tea village in Yiwu, known for its bright, sweet & creamy puer. The farmers here are primarily Han ethnicity, known for their excellent hand-processing technique. We spent 2 weeks in this village, inspecting the trees, and helping to pick & process the leaves. Because it is so delicious & easy to drink when young, this tea is a good entry point for those new to sheng (raw) puer, or those who don’t like bitter or astringent flavors. Read more about Luo Shui Dong on our blog. Buy together with the 2012 Spring Luo Shui Dong for a vertical tasting.
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Steeping Instructions:
Use 8g of tea in 100ml brewing vessel. As this is Autumn tea, adjust your steep times to be a bit longer than usual. This tea can be re-infused 10 times.

Luo Shui Dong 2011 Autumn

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Customer Reviews

Just what I needed...

Review by Theo
This was the first autumn cake I've bought, mostly because I had previously bought into the reputation that autumn teas are inferior and lack complexity. In an attempt to consider what reliable source I had learned this from (a practice recommended for all arenas), I could not come up with an answer. Because of the length of the two other reviews present here I decided to try the tea. I did not read the content, but figured that if people had that much to say, it could not be about something that lacks any complexity...

Briefly, I love the way this tea smells and the way it tastes. Getting the right amount from the cake is less a process of breaking off and more an un-peeling, like brushing out knotted hair. To me, this indicates a very high degree of care and expertise in the collection and compression of the leaves, making the drinking process enjoyable from the very beginning.

I am not skilled in describing tea flavors, but I will say this: The aroma of the tea is very sweet and rich, and yet the taste is balanced with a touch of bitterness. I have been steeping the same small handful in a gaiwan over and over again over the last forty-eight hours and it still tastes great. I have lost count of how many steeps in I am, but the flavor is holding strong and still developing. Or maybe I am developing. It has been a long forty-eight hours, though I could ask for no better companion. (Posted on 4/4/14)

A great sheng bing to get into the Pu'er world.

Review by Joao Campos
As it's written on the description, this is a very interesting tea to get into the pu'er world.

I've been drinking the best China has to offer on greens, oolongs and other kinds of teas for quite some time now and just for in the last few months I got to start drinking more and more good quality pu'er. As a Brazilian, I got first interested by the shu pu's, but this year my palate and mind opened up for the definitely more complex and interesting sheng pu'ers and this Luo Shui Dong cake played a great role in my growing fascination for raw pu'ers.

The cake itself is already something to appreciate. Big leaves with silver, light green and brownish shades that are not pressed too tightly gives a nice look to the cake. Tea tea itself is not so astringent and has a rich floral body, which is very easy tea to enjoy. The flavours get rounder and rounder with each infusion and the sweetness shows up in a nice way.

Last time I drunk it, had more than 12 infusions in a small gaiwan with about 4g. (Posted on 5/10/12)

beautifully rounded tea

Review by ericbenoit
I have now had two sessions with this tea -Luo Shui Dong: Autumn 2011.

Both sessions found the mellow nature of this tea present, with a hint of bitterness following at the back of the mouth -a punctuation mark. The tea possesses a rounded sweetness, which is a characteristic I enjoy. It is present throughout my mouth, particularly around the upper palate and gum area, and is lasting. (My enjoyment of teas with a sweet profile is assuredly a hangover from the days when pastries were never far from me. My sweet tooth is such that I once downed a full dozen Pierre Hermé macaron on a flight home from Paris.)

During this recent session there was a stronger awareness of floral notes than I remember from the initial round of steepings, though they were definitely present. Letting my mind wander off, I kept relating it to the floral profile of a recent Wenshan Baozhong. I am certain that this is the tea speaking, but I still question it due to the lingering memory of that particular experience.

The tea feels active in my head… not in a brutish manner, more flirtatious. On both occasions, my body relaxes greatly with this tea as it sinks into me.

My mouth is still salivating a good 45 minutes after the last steeping as I type this down. (Posted on 5/8/12)

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