KICK BACK CHAMP - Creamy yet mineral 2015 Blended Ripe PuErh

We've blended two expertly fermented Bulang PuErh Teas to make a rich and rounded brew called 'Kick Back Champ'.
Half of this tea is made from a 2015 Gong Ting (mostly buds) with a creamy and bready luxury. The other half is another 2015 but using Grade 1 pickings (less buds and more young leaves). This adds fruits, sweet woody spices and a mineral structure.
KICK BACK CHAMP: meileaf.com/p/...
TEAWARE:
Gong Fu Vessel: meileaf.com/p/...
Temple Gaiwan: meileaf.com/p/...
Hammered Glass Gong Dao Bei: meileaf.com/p/...
Longevity Peach - Jingdezhen Handpainted Cup: meileaf.com/p/...
Gaiwan Styles Towel: meileaf.com/p/...
Gong Fu Stems (bamboo tools): meileaf.com/p/...
‘Bird Court’ Chabu (table runner): meileaf.com/p/...
VIDEOS:
What is Ripe PuErh: • What is Ripe PuErh Tea?
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[@teasilverbankster1932]

I like kicking back...... Just ordered a cake for myself😋

[@BlastedOffRawPuerh88]

Like eating dried cherries that are resting on an oak stump, while I read an old book with brown leather gloves on. Really love this tea.

[@Rosethorn1412]

That “ hello? Puerh pick?” Made me smile. 🥰 love it

[@selfeaten]

Hooray! I really love Mei Leaf’s Shu Puerh offerings. Beautiful, thoughtful, and I trust the storage

[@DemonTom]

I picked this up on my first order from Mei Leaf along with a Cake of the Nut Charmer today! I'm am sooo looking forward to these two cakes making their long journey to Canada!

[@hverdagslykke1897]

I got a sampler of this one and it’s just amazing! Definitely going to get myself a cake! It’s just beautiful!!! Love the woodsy dark, sweet and creamy taste and texture ❤

[@belesdan1886]

I´ve tasted many Shu´s now, and this one and Bling Rock Kingpin are my favourites.

[@saffron1996]

that hot wet summer pavement note youre looking for is called "petrichor"
love it

[@josedesilencio8851]

The way he describes tea is like the lyrics of Lucy in the Sky with Diamonds. 😁😁😁

[@Liliquan]

Slimy yet satisfying.

[@18mrnate]

I just ordered a cake for myself. Super excited

[@tonyskinner871]

Thanks Don, looking forward to trying this one soon. Ripe Puerh is my favorite type of tea. Will definitely need to pick this one up.

[@Grayson.P]

Looks and sounds amazing, definitely going to have to see if I can squeeze a cake of this into the budget.

[@randyclere7756]

Mine just arrived here in Seattle!! Going to try it after Somme good curry!

[@FaceEatingOwl]

Hi Don, is there any chance of you stocking a small, affordable porcelain teapot? Perhaps 70-100ml.
Thanks.
Great video as always.

[@pAndy91]

Hello!
I have my doubts they'll ever do that, however i would like to recommend you this beautiful and expertly crafted porcelain teapot that I've had for two years now:
www.taiwanteacrafts.com/product/classic-shui-ping-porcelain-teapot-125-ml-and-225-ml/
It's got a really clean pour, the wall thickness is perfect (not too thin, not too thick) and the lid fit is great, almost as good as a very high quality clay teapot.

[@ongoingmartin]

You had a childhood phase of too much cherry cola too, huh? Good times!

[@jasonblack4208]

btw, I notice you talk a lot about earthy, cave-y teas that smell like the ground just after a rain. There is a word for that: petrichor.

[@codysmith4513]

Woo first for both like and comment! 😅 Keep up the delicious sourcing!

[@codysmith4513]

The bready note you describe on the dry leaf is probably Hokkaido milk bread.

[@vans4menu]

Are you guys planning on having that scale back in stock?

[@jatupholnuanjan1055]

How do you clean this kind of glazed teaware?

[@jozsefbulyaki3583]

More than 1 minute for second infusion? wow. No wonder I get plain ripe tea when I brew it

[@YagrumBagarn]

ay imma want to buy some ripe pu erh now 🤤🥴😶‍🌫️

[@matanzilberberg9102]

When you say that a tea has a note of something in it. Does that mean the thing you sense the note of, was involved in the production of the tea?

[@MsJavaWolf]

They have a few teas mixed with natural fruits or herbs, like their puer in mandarin peel but Most of their teas are pure tea leaf. The flavours come from the leaf itself or from the processing like roasting, ageing, fermenting etc.

[@andreidumitrufocsanu2962]

Is that a Bulang mountain blend or a village that should be kept as a secret?

[@Jen-iy7lq]

Why is this horse's halter left on? It could catch on something. J/k. Actually if you're going to leave one on better to be webbing rather than rope, better chance of breaking the buckle to free itself.

[@Ivan-up7ny]

7:48

[@TheScotsalan]

Seems to crumble very easily.