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Spring harvest of leaves, handpicked from a very small organic Taiwanese...

Spring harvest of premium tea leaves handpicked from a small organic...


Medium-light roasted entry level Yancha made of Su Xi Lan "Plain Orchid"...

Xue Pian, meaning “Snow Flake,” designates Dancong tea made from the...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...
Sheng pu-erh tea pressed into the cakes 380 - 400g.
Pleasant mild "cha qi" of Zhong Cha sheng pu with very good overall characteristics. Clean light gold tea liqueur with gentle smoky notes provides noticeable sweet mouth feel lasting for quite few infusions. Slight bitterness but no astringency make this tea very good to drink already or even store as its good potential.
Very beautiful settled fruity scent comes out from gai wan and so the taste of golden tea soup. Warm feeling and sweet buzz under the tongue will give you a pleasure to drink this one on daily basis. With extending brewing time , the tea is not getting much more bitter but increasing the "hui gan" experience , which is the very good sign.
Spring tea leafs from Wuliang mountain plantations located around 2400m alt. Hard pressed followed autumn into the 380g tea cake also known as 'tie bing' (steel cake) by Nanjian tea factory. Despite of "pu-erh fever" in 2007 year this cake has a relatively uniformed grade of tea material , since factory uses their own plantations.
Spring harvest from Yiwu mountain pressed into the 400g . typical notes of "Mei Zi" , Chinese plum with plenty of "hui gan" sweetness after which spread from throat and cover your tonsils. Under tongue sweetness "sheng jing" is also in present and experience puer drinker will detect slight dry touch which reveals young age of arbor trees this cake is made...