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The tea cake has been stone-pressed to allow for optimum aging in temperate climates and will age gradually over decades with subtle changes occurring all the time
2018 Yunnan Sourcing "Na Han Village" Old Arbor Raw Pu-erh Tea Cake
Ye Sheng "野生“ varietal aka "Camellia sinensis (L
It's somewhat tippy (small leaf) blend with a powerful pungent aroma and taste
2020 Yunnan Sourcing "Wu Liang Mountain" Aged Raw Pu-erh Tea Cake Obscured Glass The tea cake has beenWu Liang Mountain First Flush of Spring 2007 tea leaves were picked and processed into mao cha (loose leaf raw pu erh tea) and then aged for 13 years in Jinggu county of Simao before being pressed in March 2020. The storage condition in Jinggu was clean with a moderate amount of humidity (wetter than Kunming, but not as wet as Guangdong) giving the tea a nice rounded aged taste! The tea itself is burly and largish attesting to it's originating from
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