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Handmade double fired jianshui gaiwan made by our master on special...
Dong Ding "Frozen Peak" dark green, tight rolled leaves of medium-light...
The Taiwanese version of Yunnan's Mi Xiang Jin Ya on steroids - from...
Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the...
Special grade "tou chun" spring harvest from bushes growing in Yongde....
Traditional Menghai medium-dark fermented top grade of shu pu erh gong...
Pressed tea into the brick shape.
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Sheng pu-erh tea pressed into the bricks from 5g to 3kg.
Shu pu-erh tea pressed into the bricks from 5g to 3kg.
Other teas pressed into the bricks from 5g to 3kg.
Special grade "tou chun" spring harvest from bushes growing in Yongde. Medium-dark fermentation, which is typical for shu puerh from that area. Dry walnuts in aroma and taste layered on overall sweet liquor. Dark chocolate notes with bitter touch will emerge during the harder steepings, making this 200g medium-hard pressed shu brick significantly...