Japonská whisky zrající v sudu: Pu Muen

The remote tea forest sourcing caught my eye, but the real surprise is how the sherry barrel aging smooths out the edges—each sip has this mellow, almost honeyed finish that lingers nicely. I’ve been brewing it gongfu style and it holds up for several steeps without turning bitter.

The sherry cask influence comes through beautifully—there's a deep, almost honeyed warmth that lingers long after the sip, but the tea's own foresty character stays intact. I brewed it twice and the second steep still had plenty of dimension. This one’s worth the splurge if you like something comple

The sherry influence is unmistakable but not overpowering—it’s like a mellow, sweet-smoky depth that lingers after each sip. I’ve never had a tea with this kind of complexity from the barrel aging, and it’s become my evening ritual.