New Release · Yesterday’s Splendour, Today’s Surprise

An exploration of how Pu-erh changes from the moment it is made, rewarding drinkers who value both present enjoyment and patient storage.

Story

The article considers the pleasure of drinking Pu-erh now while watching it transform through storage. It introduces a Bulang big-tree raw tea pressed from 2016 material and rested for three years, describing a full aroma, smooth liquor, quick returning sweetness and a light smoky note. The piece emphasizes that sound material and patient ageing can make a tea rewarding at several stages of its life.

Translated and edited from the official Keyixing news archive.